And what's the best way to prepare TSP? I tried it with a veggie marinade, but it sucked up too much marinade and was so very salty. I won't repeat that mistake again. Soak it plain, and then just a spoonful of something for flavour, right?
Also what is the perfect texture of tvp? I mean, maybe I cooked it incorrectly, but the chunks had a weird spongy yet stringy texture. Did I cook it wrong, or is that how it's supposed to taste? Could is it a brand thing? The only tvp/tsp available in my area is *runs to kitchen* Now Healthy Foods Textured Soy Protein. If they are both "plain" is there a taste difference between textured soy protein and textured vegatable protein?
When I can, I'm going to order some different tvp brands/flavours. Is there a clear taste favorite I should look into?