These vegan TVP tacos are totally satisfying and so quick and easy to prepare! TVP is high in protein, low-fat, and great at soaking up all of the flavorful spices. Serve TVP taco meat on salads, in taco bowls, and with your favorite toppings for vegan tacos even meat-eaters will love!
TVP tacos are nut-free, gluten-free, low-fat, and can be made without oil. Ready in 20 minutes!
Why You'll Love TVP Tacos
I have a recipe on the blog for vegan taco meat, and it's one of my all-time favorite dinner recipes. Seriously! It gets rave reviews from readers, too.
The issue with that other soy taco meat recipe is that it requires a food processor. Also, it's made with soy curls, which aren't always easy to come by!
So I wanted to create a simpler recipe for vegan tacos that's quick, easy, nut-free, doesn't require special equipment, and is just as delicious!
And these TVP tacos turned out even better than expected! They're flavorful, rich-tasting, meaty, and have just enough spicy heat from fresh jalapeno. Perhaps best of all, you can have vegan tacos on the table in 20 minutes, with minimal dirty dishes!
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What is TVP?
Textured vegetable protein (TVP) is a trademark of agriculture giant Archer-Daniels-Midland Co. It was created in the 1960s as a way to utilize the byproduct of soybean oil production. Essentially, TVP is defatted soy flour.
TVP may also be referred to by the generic term "textured soy protein," which is actually more accurate, since TVP is made from soybeans, not vegetables.
And though its origins don't sound very appetizing, TVP does have its perks. It's easy to find in most grocery stores, inexpensive, shelf-stable, very low in fat, contains no cholesterol, and is rich in protein, fiber, and other nutrients.
TVP is available in different shapes and sizes, from larger chunks to small flakes. It has been popular in vegetarian cuisine for decades thanks to its versatility and ability to replace ground meat in everything from burgers to meatloaf. It's also a great addition to vegan chili and Cincinnati chili!
How to Cook TVP
Since TVP is a dehydrated product, it needs to be reconstituted in liquid either before or during cooking. Some recipes call for soaking the TVP first, while others include enough liquid for the TVP to be added dry.
If a recipe doesn't give specific instructions to first rehydrate the TVP, it's probably safe to assume the author intends for you to add the TVP in its dried state.
In this recipe, for example, I didn't want the TVP to become too soft or mushy. So by adding the dry TVP directly to a saute pan with just the right amount of vegetable broth, the resulting texture is perfectly chewy, firm, and meaty.
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Ingredients
- TVP - textured vegetable protein is usually easy to find in the bulk bins at the grocery store. Currently I'm using this TVP by Anthony's.
- broth - use any vegetable broth you like.
- tamari (or soy sauce) - adds umami and saltiness to the TVP taco meat. Feel free to use a low-sodium variety. You can always add more or adjust the saltiness if needed.
- taco spice blend - instead of using a pre-made taco seasoning, the recipe includes individual spices. We make a lot of chili, so I always keep chili powder, cumin, oregano, and smoked paprika on hand. Feel free to use a blend and/or adjust each individual amount to suit your tastes.
- salsa or lime juice - just a touch of acidity from either of these ingredients really kicks up the flavor!
See recipe card below for quantities and full instructions.
How to Make TVP Tacos
- Saute the onion and jalapeno for about 5 minutes or until translucent. Add the garlic, and cook for 1 minute.
- Add the spices - chili powder, cumin, oregano, and smoked paprika. Stir well and cook for about 30 seconds.
- Add the TVP, broth, and 1 tablespoon tamari (or soy sauce/shoyu). Stir very well, and cook for 4 to 5 minutes or until the TVP is piping hot.
Season with a splash of salsa or a generous squeeze of lime. Taste and adjust seasonings, and serve warm with your favorite taco toppings.
Don't you love how easy that is? And it tastes even better the next day. So if you're looking for a high-protein vegan meal prep option, this is a slam dunk!
How to Serve TVP Taco Meat
Beyond tacos and burritos, there are so many fun meals you can make with this TVP taco meat, like:
- vegan taquitos
- loaded nachos
- vegan quesadillas
- piled on salads
- vegan stuffed peppers
- with cashew queso
- stuffed in Mexican cabbage rolls
- and even on pizza!
Honestly, you'll often find me scooping it up with tortilla chips!
Recipe FAQs
Yes, since TVP is made from soybeans, with no other ingredients added, it is naturally gluten-free. If needed, look for brands with a gluten-free certification.
The spice level of jalapeno peppers tends to vary, but removing all of the seeds and the white rib portion inside the pepper is the best way to reduce the spiciness. If you are someone who enjoys spicy foods, this TVP taco meat will fall into the mild category. However, if you are highly sensitive to spice, it may seem moderately spicy. Adjust the amount of jalapeno as desired.
Store the prepared TVP taco meat in the refrigerator for up to 5 days or freeze for 1 to 2 months.
More TVP Recipes
- 1-Bowl Vegan Meatballs
- Vegan Sloppy Joes
- Smoky Jackfruit Burgers
- Vegan White Chili
- The BEST Lentil Chili
- Instant Pot Red Lentil Curry
I hope you enjoy these quick and tasty TVP vegan tacos. If you try the recipe be sure to comment below and let us know!
Recipe
Easy TVP Tacos
Equipment
Ingredients
- 1 tablespoon oil, optional - Omit for oil-free.
- 1 medium onion, chopped
- 1 large jalapeno, seeded and diced
- 4 cloves garlic, minced
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 ¼ cups TVP (textured vegetable protein)
- 1 ¼ cups vegetable broth
- 1 to 2 Tablespoons tamari (GF) or soy sauce
- a few spoonfuls of salsa - or a squeeze of fresh lime juice
- salt and pepper
For Serving:
- 8 to 10 corn tortillas or taco shells
- sliced avocado
- 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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Bridget says
Made this for the first time this week, and it was delicious! I am definitely adding this to our permanent rotation!
Patti says
So flavorful and easy. Will make many times over I’m certain. Looking forward to using this TVP ground in chile rellenos and tamales too. Thanks!