Textured soy protein is a vegetarian's staple food and perfect for dishes where you need the texture of meat. This type is best used as a replacement for mince, and can make great meat sauce for topping spaghetti or using in a lasagne. It can also be used as a base for a hamburger mix or in a variety of popular Japanese dishes such as mabodofu and gyoza. Pre-soak for five or ten minutes before use, either in water or in stock for more flavour.
Country of Origin: Switzerland
Serving Size: 100g Calories: 354kcal Protein: 52g Total Fat: 6g Total Carbohydrate: 31g Salt: 0.05g