Since textured soy protein is dehydrated, it needs to be reconstituted in hot water or broth for around 10 minutes before it becomes palatable. For dishes that are already liquidly, like soups or pasta sauces, the dry protein block can simply be stirred in to rehydrate while it simmers.

The way you cook your protein block depends on which shape you purchased. For protein block granules, the texture is similar to ground beef. That makes it ideal for chili, sloppy joes, taco filling, and shepherd’s pie. Larger pieces of protein block, often labeled as “chunks” or “slices,” can be battered and fried to resemble chicken nuggets, thrown into stir-fries, and used to create a meaty stew.