Reduce the heat to lowest setting. Stir rapidly in one circular motion to make a whirlpool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Top with;

Do not stir in the TVP. This would break up the curds and cause them to become too fine and slip through the in the colander in the next step. Just sprinkle them on top and lightly press them into the tofu and water mixture so that they can absorb the liquid. Cover and allow to rest about another 10 minutes. Gently ladle into a large, small holed colander to drain for about 15 minutes. Tilt the colander to one side and let it sit in a new position every few minutes. Slide the mix into a large mixing bowl and add;

Mix well. Form into steaks and bake on a sprayed sheet tray 10-15 minutes. Re-shape with a spatula if necessary before and after flipping and cook another 10-15 minutes. Serve as is or topped with a sauce such as tarter, cocktail, or tomato. You can also garnish with “hunter style” vegetables (chopped and sautéed onions, peppers, and mushrooms.)