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RECIPE: Textured Vegetable Protein Tacos
- Yield: Serves 4
Description
Beans are great, but sometimes you just want the texture of something meaty — that’s where textured vegetable protein (TVP) comes in. With a texture just like ground meat, it absorbs all the flavor of whatever you cook it with and makes the ultimate meat substitute for your favorite tacos.
Ingredients
Units
Scale
- 2 tsps vegetable oil
- 1 small onion, chopped
- 1 Tbsp tomato paste
- 1 1/2 cups vegetable broth
- 1 cup dry TVP granules
- 2 tsps ancho chili powder or regular chili powder
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp salt (or to taste)
- 12 small corn tortillas, warmed
Instructions
- Heat a large nonstick pan over medium-high heat. Once the pan is hot, add oil, then onion; sauté until the onion starts to brown, about 5 minutes. Add tomato paste and cook, stirring often, until tomato paste darkens slightly, about 1 minute.
- Add vegetable broth, TVP, chili powder, smoked paprika, cumin, onion powder, garlic powder, and salt. Reduce heat to medium. Bring to a simmer and cook until the vegetable broth has absorbed and the TVP is tender, about 5 minutes. (If the mixture becomes dry before the TVP is tender, add water, about 1 to 2 tablespoons at a time, to loosen and rehydrate it as it cooks.)
- Divide filling between tortillas. Top with the toppings of your choice.
Notes
- Dress up your tacos! Top them with whatever you love on your tacos, such as salsa or pico de gallo, sliced jalapeños or hot sauce, plant-based sour cream, guacamole, shredded plant-based cheese, green onions, cilantro, or lettuce. This is a great opportunity to use up bits leftover from other meals!
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.
