TVP tacos
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.
Servings: 4 servings
Calories: 210kcal
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
*TVP - Make sure to use TVP flakes/granules. Large chunks will not work in this recipe. I am using Bob's Red Mill's TVP.
Helpful tips
- 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.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 364mg | Potassium: 181mg | Fiber: 6g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 3mg
