TVP as a breadcrumb/stuffing replacement?

 Has anyone tried using tvp in place of breadcrumbs on top of a casserole or in any other way? How well did it work? What amounts did you replace?

Thanks,
Kim

What is TVP?

 Textured vegetable protein. Nik's blog has a great primer on it here.

 I love TVP (Textured Vegetable Protein)!  I first discovered it on the Appalacian Trail while I was backpacking.  I carried everything I needed on my back for a week at a time while camping each night.

Here was one of the things I loved to do with it.  Keep in mind I only had water from the streams and dried goods in my backpack to work with..

Add enough water to the TVP to make it slightly moist.   Fry it up in a pan and add chili powder, onion powder and garlic powder to it.  Melt some cheese (if I was lucky enough to have some).  Then place it over rehydrated mashed potatoes for a Texas meets Ireland shepards pie.  :)

 I personally have not and I'll tell you why. While breadcrumbs soak up moisture their saturation point is much lower than TVP. TVP can suck ALL the moisture out of something. The problem with that also becomes as it does it gets "soggy" not crispy like a bread crumb. That's why TVP is often used as a replacement for ground meat. The more moisture it sucks, the more ground meat-like it becomes.

Have you ever seen p-28 protein bread?



http://www.amazon.com/High-Protein-Bread-Whole-Wheat/dp/B00457DDL2/ref=sr_1_1?ie=UTF8&qid=1350658803&sr=8-1&keywords=p-28

That might work better. I'm not fond of the stuff but I know people who swear by it! 14g protein in each slice so good numbers too.

 Thanks, Nik. The saturation point is what I was worried about. :-/

I can get tvp here in Qatar but can't get P28 bread so that's why I was looking at other options. I may have to just work with whole grain bread and make my own bread crumbs.

Thanks!