Dried soy

Dried soy, also known as soy meat, textured soy, or textured vegetable protein, is a popular ingredient in vegetarian and vegan cuisine due to its high protein content and meat-like texture. It is made from defatted soy flour that has been processed and dehydrated to create a dry product that hydrates easily before use in various recipes.

The origin of dried soy dates back to Asia, where soybeans have been a staple food for thousands of years, especially in countries like China, Japan, and Korea. Currently, its cultivation and production have expanded worldwide due to its nutritional value and versatility in cooking.

Among its main properties, dried soy is recognized as an excellent source of high-quality plant proteins, low in fat and cholesterol-free, making it a healthy choice for balanced diets and for those looking to reduce their consumption of animal products. Additionally, it contains fiber, minerals such as iron and calcium, and beneficial phytochemicals for health.

In gastronomy, dried soy is used in stews, sauces, fillings, vegetarian burgers, and as a meat substitute due to its ability to absorb flavors and adopt different textures depending on its preparation. It is essential to hydrate it before cooking to rehydrate its fibers and improve its palatability.