Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatteds oy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat. Textured vegetable protein was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s;
Textured vegetable protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting. Using TVP, one can make vegetarian or vegan versions of traditional meat dishes, such as chili con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.
Soy protein can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads. Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced.
Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section. TVP is also very lightweight and is often used in backpackingrecipes. Because of its relatively low cost, high protein content, and long shelf life, TVP is often used in prisons and schools, as well as for disaster preparedness.
3 cups boiled soya granules(1 1/2 cup raw soya boiled)
1 1/2 cup yogurt
1 tbsp ginger garlic paste
1 tbsp vinegar
1 tbsp oil
2 tsp chilli powder / chilly paste
2 tsp Lime juice
1 1/2 tsp cumin pd
1/2 tsp nutmeg pd
1/2 tsp pepper pd
1/2 tsp black cumin pd
1/2 tsp cardamom pd
3/4 tsp salt
Mix all ingredients and add boiled soya chunks and let it sit for 3 hrs...mix in between every 30 min....
Preheat oven to 425 degree and bake soya chunks in greased skewer for 30 min ...basting with the masala in-between......