Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon “chicken” orzo with them, but I’m open to other suggestions from anyone else who likes them since I have enough for about the next decade.
I like to hydrate them then but them in my blender to turn them into mince then use them in a lot more things that are for that like nomeatballs and similar. I prefer my gondi (persian soup meatball) with soy curls over tvp, but I’ve had more tvp lately.