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: USA
Serving Size: 100g Calories: 342.4kcal Protein: 53.5g Total Fat: 8g Total Carbohydrate: 29g Sodium: 4mg