Instructions:
Yield: 1 Lb of Dry TVP

1. Freeze 1 lb Firm Tofu drained of water, in a Ziploc freezer bag overnight till it is frozen solid.

2. remove the tofu from the freezer, and bag, place in a colander large enough to accommodate the block, place a saucer on top of the tofu and a large heavy can of juice or some heavy object heavier than 3 lbs on top of the saucer, covering the tofu to press the water out of the tofu as it thaws.

3. thoroughly thaw the tofu, covered and pressed till there is no liquid in the tofu, and you can take the tofu in your hands and squeeze it dry like a sponge..

4. when it is dry, crumble it into small grains to your preference for the recipe you are planning, into a mixing bowl.

5.to Season for taste, add to the tofu : at least 1 TBLSP of Each - seems like alot but its not.

Garlic Powder, Onion Powder, Paprika, Spike if desired, 1 tsp red cayenne or freshly ground Black or White pepper, a touch of vegetable or soy oil to restore the Meat like consistency; and about 1/4 cup of vegetarian Amino Acid Broth or Low Salt Soy or Tamari Sauce; I add Smoke Liquid Flavoring too.

Mix well, and then spread onto a jelly roll pan or baking sheet non oiled, and place into a 250 degree oven, to dry basically for approximately 30 mins to 45 mins.

6. test the level of dryness by pressing grains of the TVP between your fingers, until it is spongy but not wet, and not hard, as it will harden more when stored.

7. remove from oven, allow to cool on baking sheet for approximately 30 mins, and then scrape TVP from pan into glass jar to store or use immediately in a recipe as you would Ground Turkey or Beef, except it is very very very lowfat, and much more healthy and tasty.

Stores in a glass jar in a dark cupboard for up to 3 months still tasty.

NOTES : The easy way to make your own TVP is to use Firm Tofu.

I hope this simple method allows more of us to use the products that we often overlook for the obvious purposes folks overcharge us for specialty products for (g) Whew !

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