Ground “Meat”

Meat substitutes, such as Texturized Vegetable Protein (TVP) are often made from denatured soy proteins – a byproduct of producing soybean oil (and many other oils such as canola and corn) by using hexane. Hexane is a neurotoxin made from a petroleum byproduct of gasoline.

This recipe from Marc Matsumoto of is a technique he’s refined to turn frozen tofu into a convincing alternative to ground meat.

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