Rehydrating soya protein

One of the questions we get most often in the workshops: how do you prepare textured soya protein so it doesn't end up dry.

The trick is to rehydrate it properly before cooking, using stock or well-seasoned water rather than plain water. Soya protein has no flavour of its own: it takes whatever you give it. Rehydrate it in water and it will taste of water.

Handled with care it's a genuinely useful ingredient in children's menus. Handled carelessly it's forgettable.