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TVP vs Soy Grits

I need some assistance please.  I have this recipe for a really delicious looking cake but it calls for Soy Grits.  I have never seen Soy Grits ANYWHERE in my town.  After a bit of "investigating," the only difference I can find is that the Grits are toasted and TVP is not. I also think the Grits may be smaller size.  Would it be possible to exchange the two? I'm thinking it would work if I ground up the TVP before using it. 

on bob's red mill website it says the ingredients in TVP: defatted soy flour and the ingredients in Soy Grits: soy... i have no clue other than TVP sounds repulsive to add to a cake recipe...

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