Easy TVP Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
118 kcal
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Course
Main Course
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Cuisine
Mexican
Easy TVP Tacos
Description
This recipe for Easy TVP Tacos starts by sautéing onion and diced jalapeño in oil until translucent, followed by adding minced garlic. Ground spices including chili powder, cumin, oregano, and smoked paprika are stirred in, along with salt and pepper, to develop a bold, aromatic base. Textured vegetable protein, vegetable broth, and tamari are added next, and the mixture is cooked until hot and the TVP absorbs the flavors. A spoonful of salsa or a squeeze of lime juice is stirred in to add brightness.
The seasoned TVP filling mimics traditional taco meat with a balance of smoky, spicy, and savory notes, combined with a satisfying texture from the hydrated TVP. Serving suggestions include warming corn tortillas or taco shells and topping the tacos with avocado slices, salsa or pico de gallo, corn salsa, and vegan queso fresco, rounding out the meal with fresh and creamy elements.
These tacos make a flexible and flavorful plant-based option for casual meals or entertaining. The filling can be prepared ahead and stored for easy assembly.
Store leftover cooked TVP meat in an airtight container in the refrigerator for up to five days or freeze for up to one month.
Ingredients
- 1 tablespoon oil Omit for oil-free, optional
- 1 medium onion chopped
- 1 large jalapeño seeded and diced
- 4 cloves garlic minced
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 ¼ cups textured vegetable protein
- 1 ¼ cups vegetable broth
- 1 to 2 Tablespoons tamari gluten-free; or soy sauce
- a few poonfuls of salsa or a squeeze of fresh lime juice
- salt
- black pepper
For Serving:
- 8 to 10 corn tortillas or taco shells
- avocado sliced
- salsa or pico de gallo
- corn salsa tap for recipe
- vegan queso fresco tap for recipe
Instructions
- Preheat a large saute pan over medium heat. Add the oil, if using, onion, and jalapeno. Stirring occasionally, cook for 5 minutes or until translucent. Add the garlic, and cook for 1 minute.
- Next, add the seasonings: 1 tablespoon chili powder, 1 teaspoon each cumin, oregano, and smoked paprika, and a pinch of salt and pepper. Stir well and cook for about 30 seconds.
- Add the TVP, broth, and 1 tablespoon tamari. Stir to combine. Cook for 3 to 4 minutes or until the TVP is piping hot. Stir in a couple of spoonfuls of salsa or a generous squeeze of lime. Taste for seasoning, adding more tamari, salt, and/or pepper, if desired.
- Serve warm with your favorite taco fixings.
Notes
- Store cooked TVP taco meat in an airtight container in the refrigerator for up to five days.
- For longer storage, freeze the cooked TVP meat for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 380mg | 16% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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