Easy TVP Tacos
Servings:5 servings
These vegan TVP tacos are full of flavor and easy to prepare! High-protein, low-fat TVP (textured vegetable protein) is generously seasoned and sauteed with onion, garlic, and jalapeno. Serve with your favorite toppings for delicious vegan tacos even meat-eaters will love! Nut-free, gluten-free, oil-free option. Ready in 20 minutes.Yield: approx. 4 cups
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
Storage
Store TVP taco meat in an airtight container in the refrigerator for up to 5 days or freezer for up to 1 month.
Nutrition
Calories: 118kcal | Carbohydrates: 11g | Protein: 13g | Fat: 3g | Cholesterol: 0mg | Sodium: 380mg | Fiber: 4g
