In a quest to try all culinary delights at least once, I purchased something at the market this week that resembles dog food (or, if you prefer, porous rocks). In Spanish, it's called soya texturizada, or textured soy, and you can usually find it hanging out with the beans and grains. Given its appearance and the Mexican love for meat, I wondered how many people have been daring enough to try it? 'Cuz, again, it looks like dog food. But, somebody's eatin' this stuff up -- Google has 57,000 hits for "soya texturizada".
After rehydrating the soy, I threw them into pad thai, thinking it might be a good substitute for tofu. Soy chucks = tofu, right? Not so much. At first, you think -- despite their tastelessness --they're not so bad because 1)it's chewy like meat and 2) they're packed with protein. Then, you get to the grit, and you are SOOOO disgusted. It was like eating a bowl of sand.
Did I buy low-grade textured soy? I'm hoping so, because I think it has a bright future in my kitchen. Ma-po tofu with textured soy, textured soy burgers, tacos al pastor with textured soy...
See here for some recipes with textured soy.
Couldn't the manufacturers have done something to improve its appearance?
It doesn't look any better rehydrated