Hearty, filling, and bursting with flavors, these TVP tacos make the perfect weekday meatless dinner! A high-protein meal that is simple to prepare and ready in 20 minutes.
These TVP tacos are my go-to recipe on taco nights! They are easy to make yet taste amazing. I love loading mine with vegan sour cream, shredded lettuce, cheese, and homemade salsa but feel free to add any toppings you like.
💚Why you will love this recipe
- A great plant-based meal that is high in protein but low in fat
- Simple to prepare and is ready in 20 minutes
- Budget-friendly and delicious yet bursting with flavors
- Highly customizable with endless toppings combo!
🥓What is TVP
Texture vegetable protein (aka TVP) is a popular meat substitute made from defatted soy flour, the byproduct of soybean oil production. Hence, it is packed with protein and contains very little fat. Moreover, it is fairly cheap and shelf-stable, making it a practical addition to any plant-based kitchen.
Unlike other plant-based proteins like tofu or beans, TVP has an incredibly chewy texture similar to that of meat. Additionally, its natural blandness makes it a great base for various seasonings and sauces, allowing you to tailor its flavor to your liking. This amazing ingredient can be used to make many recipes, such as plant-based patties, meatballs, sausages, or chilies.
TVP comes in many forms, from large chunks to small granules or flakes. In this recipe, we will use TVP granules to resemble the texture of minced meat.
🌮What you will need
📃Ingredients notes and substitutions
- TVP - Textured vegetable protein, also known as textured soy protein. It can be found in most groceries or your local health food store. I am using Bob's Red Mill's TVP.
- Chili powder - Omit or replace it with paprika to make this recipe spice-free.
- Tortillas - I am using hard taco shells, but feel free to use any tortillas you like! I also recommend checking out my red lentil tortillas or chickpea tortillas for an additional protein boost.
🔪How to make
Rehydrate TVP in a cup of hot vegetable broth. Set aside for 5-10 minutes.
Heat oil in a pan, and saute the onion until translucent. Add the garlic and cook for another minute.
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Add rehydrated TVP, tomato paste, and spices. Toss and cook until everything is hot.
Make tacos with TVP taco meat and toppings of choice. You can also use it to make other dishes like quesadillas and taco bowls!
✔Helpful tips
- Use TVP flakes - Also known as TVP granules, they are much smaller and have a texture resembling ground meat. Large TVP chunks will not work in this recipe.
- Customize the recipe - Feel free to add seasonings of choice, such as oregano, paprika, or jalapeno. You can also add vegetables like riced cauliflower, chopped mushrooms, or corn kernels to bulk up the recipe.
- Storing leftovers - It is recommended that TVP tacos be consumed immediately after assembly. However, leftover taco meat can be refrigerated for 4-5 days in an airtight container.
🥗Serving TVP taco meat
Make tacos or taco bowls - You can load it up with toppings of choice, such as shredded lettuce, diced tomatoes, sliced avocado, and vegan cheese (like my tofu feta). I especially love using it to fill my chickpea tortillas.
As a filling for quesadillas and burritos - This taco meat works great as a high-protein filling!
Use it as a stuffing - To make stuffed zucchini, squash, and or bell peppers.
Make vegan nachos - Serve it on a bed of tortilla chips topped with black beans, guacamole, salsa, and chopped cilantro.
❔Commonly asked questions
TVP is made from soy flour, making them naturally gluten-free. However, for those with a gluten allergy, ensure the TVP purchased is certified gluten-free, as cross-contamination might occur during processing.
TVP needs to be rehydrated before use. You can easily do so by soaking it in hot water or broth for 5-10 minutes or until it has absorbed most of the liquid and become soft. For every cup of TVP, rehydrate it with 1 cup of water.
TVP is bland and flavorless on its own. Hence, it is versatile and will readily soak up the flavors of any seasonings or sauces added.
📖 Recipe
TVP tacos
Ingredients
Taco filling
- 1 cup TVP granules *
- 1 cup vegetable broth
- 1 small yellow onion diced ( about 4 oz / 115g )
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ½ teaspoon chili powder ( optional )
- salt to taste
For serving
- 8 tortillas of choice
- fresh tomato salsa
- shredded lettuce
- diced avocado or guacamole
- vegan sour cream
Instructions
- In a pot or saucepan, heat up vegetable broth to a boil. Turn off heat and pour boiling broth over TVP in a bowl. Set aside for 5-10 minutes.
- In the meantime, heat up around ½-1 tablespoon of neutral oil in a non-stick pan on medium heat. Place in onion and cook for 3-4 minutes until translucent.
- Next, stir in garlic and cook for another 1-2 minutes until fragrant.
- Place rehydrated TVP, tomato paste, cumin, chili powder, and salt in the pan. Toss and cook until the ingredients are hot and well-distributed.
- To serve, toast up some taco shells or tortillas and fill them with TVP taco meat and toppings of choice. Serve and enjoy!
Notes
- Customize the recipe - Feel free to add seasonings of choice, such as oregano, paprika, or jalapeno. You can also add vegetables like riced cauliflower, chopped mushrooms, or corn kernels to bulk up the recipe.
- Storing leftovers - It is recommended that TVP tacos be consumed immediately after assembly. However, leftover taco meat can be refrigerated in an airtight container for 4-5 days.
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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