Textured Vegetable Protein is vegetable protein. I make my own with tofu:
freeze a block of tofu for a few days, thaw and squeeze out the excess
moisture, crumble it up and mix in your favorite flavoring. Then I dry
it in my dehydrator for easy storage.
To reconstitute it, I use equals parts of TVP and warm water.
I prefer the store products when I need convenience, but I prefer my
homemade TVP for camping and backpacking. Makes great chili.
I find miso in our local health food stores.
> I've been searching a long time to learn what TVP stands for and what it is.
> Finally I found the answer on the Web. Now I can't seem to find the info on
> how to reconsitute this stuff. I have a hugh bag with no instructions. Do I
> make it like rice...1 cup to 2 cups of water????
> Also, is TVP like the Morningstar and Boca products that it's vegetable
> protein? Does anyone prefer TVP over the ready made products in the frozen
> food (ie. Morningstar and Boca)?
> Also, where do I find Miso?
> Thank you for your help.