
Huh, you fry the dry TVP? Do you then let it simmer in the sauce for as long as one would normally boil it?
I have some steak-like TVP here, which is going to remain dry in the core, unless you really give it its time, so not sure how well it would work with that.
I do also have (pre-)roasted TVP, though, where I assumed, they do that when extruding or something. Maybe they actually throw it into a big pan before shipping… 🤔








I guess, you didn’t claim otherwise, but just to point out that there’s actually also a genetic change in cultures that have consumed dairy for longer:
https://en.wikipedia.org/wiki/Lactose_intolerance