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Cook
30m
Cook
30m
Ingredients
Method
Nutrition
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Step 1
Start by rehydrating the tvp. Pour the hot vegetable stock over it, stir, and leave to soak for 5–10 minutes until plump. Drain off any excess liquid.
For
6
M
I
120
g
TVP (textured vegetable protein)
240
ml
Vegetable stock
225
g
Firm tofu
Per Serving
Calories
150kcal
Fat
4g
Saturates
1g
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Turkish Pasta, Super Mince Lettuce Cups, Tzatziki flatbreads
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Michelle M
a month ago
Very good and will be very versatile in all kinds of dishes so I made a big batch to use for the week.
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Louise H
a month ago
Delicious! Looking forward to using the base again for other recipes this week.
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