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this post was submitted on 31 Aug 2026
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Vegan Home Cooks
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More of a general tip: You can also fry ~~the soy strips~~ TVP while still dry.
So, I'll often put them into a pan or a pot with a bit of oil until they start browning and then just add water, vegetable broth, soy sauce etc. into there, to make my normal sauce for the dish.
They don't get quite the same texture, but still really good and makes them much easier to use in dishes where you have a use for the vegetable broth.
For example, recently I did this and then also put rice noodles into the broth and later veggies. The rice noodles were cooked in time before the soy strips drew out the water. Tasted really nice.
It was a lot of eyeballing/luck, though, so don't have a concrete recipe.
Edit: I thought, soy curls/strips/etc. were TVP. This tip is for TVP.
I haven't had as good of luck with soy curls doing this method... but it is my go to method for TVP as it really shortcuts the browning process for things like tacos. 👌
Oh, I thought "soy curls" is just yet-another-name for TVP. What's the difference? 😅
TVP is a defatted soy protein isolate and soy curls are whole soybeans that have been processed physically into a sort of a spongey matrix so they have that shape. So they are full soybean with fats and fiber in tact afaik. Very similar in use to TVP just with a different nutritional makeup I believe.
Ah, interesting. That would also explain your other comment about soy curls having bad shelf life. TVP is always part of my reserve, because it can easily last for years. 😅
Yeah because it still has the oils it will go rancid if you don’t store it properly. I keep it in the freezer and it’s lasts a long time. If you leave it out though it only lasts a few months in my experience. So definitely better to keep it frozen until use. As you said I just keep tvp in the cupboard in a sealed container and it’s fine.