Texturized Soy Protein (TSP) can be a daunting ingredient to work with. I’ve had a bag in my cabinet for about a year now, waiting for the perfect use to present itself to me. Don’t get me wrong, I like using TSP. I’m inspired to use TSP. I have ideas for using TSP. But I’ve been missing a basic marinade recipe and have not been able to find one online that works for me. As you may know, TSP by itself tastes like, well, nothing.
I’ve found plenty of recipes online that use TSP or TVP, but for the most part they say, cook a pot of chili or marinara sauce and add reconstituted TSP. Um, yuck. Texturally, that sounds disgusting and it certainly doesn’t do much in the way of flavor. So all this time I haven’t used the TSP in my cabinet because I couldn’t find quite the right way to add the base flavor and texture to it.
Alas, I’ve come up with a marinade that works well as a base flavor. It’s quick, easy and super flavorful. Once you’ve marinated and cooked the TSP, you can use it for tacos, burritos or anything else Mexican. You can also add it to chili, stews, sauces or make sloppy joes with it. Or, leave it uncooked and use it as a base veggie burgers or veggie ‘meatballs’ or many other dishes. Another great thing about this marinade is that you can any combination of dried herbs to work with your dish. I’ve even added ground cumin and a touch of chipotle pepper sauce for a little kick.
Basic Texturized Soy Protein (TSP or TVP)
- 1 1/2 c. dry texturized soy protein (tvp or tsp)
- 3 tbsp. fresh squeezed citrus juice (lemon, lime or orange)
- 3 tbsp. Olive Oil
- 6 tbsp. low sodium tamari
- 6 tbsp. apple cider vinegar
- 4 1/2 tbsp. dried herbs (oregano & parsley)
- 3/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 3 tbsp. ketchup
- 3/4 c. water
Place the dry TSP into a medium bowl. Set aside.
In a microwavable bowl (I use my glass measuring cup) or small pot, combine the remaining ingredients and heat until just hot. If you’re microwaving, about 4 minutes. If you’re using your stove top, heat it until it starts steaming.
Pour the liquid ingredients over the TSP and mix well. Then cover with plastic wrap or something that creates an airtight seal, and let it sit for about 20 minutes or until all of the liquid has been absorbed.
Heat a medium sauté pan over medium heat and spray lightly with non-stick cooking spray if desired. Add TSP mixture and cook to caramelize the TSP granules, stirring occasionally.
You can also double or triple this recipe and freeze the leftover for a quick addition to your meals. Though, I would recommend cooking it before freezing.
