How to cook tvp and make it taste delicious.

Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it! Check it out, my lovelies!

Enough chitchat! Here is the recipe!


• 1 1/2 cups of soy protein (TVP, TSP)
• A drizzle of oil
• Half onion, minced
• 1 carrot, minced
• 2 garlic cloves, minced or 1 teaspoon of garlic powder
• 1 bay leaf
• Juice of one small lemon or lime
• 1 cup of tomato juice or blended fresh tomatoes
• 2 tablespoons of soy sauce
• 1 teaspoon of vegetable bouillon
• A pinch of black pepper
• Water if needed
• A bunch of parsley
• A bunch of spring onions
• 1 bay leaf
• 1 sprig of rosemary or 1 tablespoon if dry
• 1 teaspoon of black pepper
• 1 large yellow onion
• 1 large yellow onion
• 10-12 cloves of garlic, peeled
• A piece of red bell pepper
• 1 tablespoon of cumin
• 1 teaspoon of paprika
• 1 tablespoon of oregano
• 1 teaspoon dried sage or sage leaves
• 1 tablespoon of dried or fresh thyme
• 1 tablespoon of salt
• 1/3 cup (approx.) of olive oil
• 1 chili pepper, deseeded - optional


  • 1.
  • 2.
    Add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
  • 3.
    Add the oil to a skillet
  • 4.
    Add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
  • 5.
    Saute for 2 minutes on medium heat
  • 6.
    Add the soy protein
  • 7.
    Stir for 1 minute then add the tomato juice mixture, stir until almost dry
  • 8.
    Add the garlic powder, the black pepper, stir until combined
  • 9.
    Add the remainder of the tomato juice mix and stir until the soy protein is soft.
  • 10.
    Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
  • 11.
  • 12.
    Roughly cut the onions and the red bell pepper into chunks,
  • 13.
    Add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
  • 14.
    Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
  • 15.
    Complete the jar with olive oil
  • 16.
    dd the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
  • 17.
    If you want to freeze it, do not add salt
  • Print