High-Protein Vegan Tacos

These hearty vegan tacos are packed with plant-based protein, gut-friendly fiber, and flavorful ingredients, making them healthy and pleasing for the entire family.

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Taco night just got a delicious upgrade with these High-Protein Vegan Tacos made from seasoned TVP “taco meat” tucked into warm corn tortillas with diced onions, cilantro, and creamy avocado. If you’re looking for more protein-packed plant-based meals, this recipe is a great place to start! Try these topped with our Classic Chunky Guacamole.

Another fun go-to recipe for taco night is our Lentil Walnut Tacos with Tahini Lime Sauce. We love these types of comfort food meals that satisfy our cravings while helping us meet our daily protein needs!

What is TVP?

Lately we’ve been experimenting with various plant-based protein sources and wanted to give TVP a try. I’m happy to say it did not disappoint!

TVP is short for “textured vegetable protein” and is derived from defatted soybean flour. You can find it packaged as small dry flakes (a popular brand is Bob’s Red Mill) that require rehydration in hot water or broth before it can be cooked. Once it is moist and fluffy, it will absorb flavors and seasonings well and can be cooked using various methods.

TVP is affordable and easy to find in most grocery stores or through online retailers. Its hearty texture is reminiscent of ground beef and is one of the easiest ways to add protein to plant-based meals. Its long shelf life and ease of use make this an excellent pantry staple.

Meal Ideas for TVP

Due to TVP’s meat like texture, it is a perfect substitute for ground beef in many recipes. Find recipes for these and others by doing a quick online search. We will add recipe links below as we post more TVP recipes.

Comfort Food Favorites

• Shepherd’s pie
• Sloppy Joes
• Chili
• Pot pie filling
• Lasagna
• Bolognese sauce
• Vegan meatballs
• Pizza topping
• Vegan meatloaf

Tex-Mex Inspired Meals

• Taco salad
• Burrito bowls
• Nachos
• Taco pizza
• Stuffed peppers
• Enchiladas

Easy Weeknight Dinners

• Rice skillets
• Grain bowls
• Casseroles
• Stuffed baked potatoes
• Lettuce wraps

How to Make These High-Protein Vegan Tacos

See the full recipe card with measurements and instructions below.

What You’ll Need

• textured vegetable protein (TVP)
• hot water
• avocado oil
• onion
• garlic
• tomato paste
• tamari or soy sauce
• smoked paprika
• cumin
• chili powder
• oregano
• salt
• fresh ground pepper
• corn tortillas
• Optional Toppings: cilantro, salsa, avocado, lime wedges

How To Make This Recipe

1. Rehydrate the TVP in a medium-sized bowl by pouring the hot water over the dry TVP. Stir and allow it to sit for 5-7 minutes until the liquid is absorbed and it has a fluffy consistency.

2. Heat the oil in a skillet over medium-high heat. Add the diced onion to the skillet and sauté for 3-4 minutes until soft. Add garlic and cook for about 30 more seconds.

3. Stir in tomato paste, tamari, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Cook for 1 minute.

4. Add the rehydrated TVP and stir well to coat. Cook, stirring occasionally for 5-10 minutes, allowing the TVP to brown slightly on all sides to create a texture that resembles ground beef. Adjust the salt and spices to taste.

5. To serve, spoon the taco “meat” into warm tortillas and top with diced onion, cilantro, salsa (or taco sauce), sliced avocado, and lime wedges.

Notes & Storage

Storage

Store leftover TVP taco meat in an airtight container in the refrigerator for up to 5 days. To reheat, warm the taco “meat” in a skillet over medium heat until heated through. If it seems dry, add a splash of water or vegetable broth to restore moisture. Optionally, you can microwave it in 30-second intervals until warm.

To freeze, transfer the TVP taco meat to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before heating.

Notes

• Texture: For the best texture, make sure to allow the TVP to absorb completely. Most or all of the water should be absorbed, and the texture should be tender and fluffy, not dry or crunchy.
• Cooking Tip: Browning the TVP well in a skillet will create a deeper flavor as well as a heartier, meatier texture.
• Adjust Spices: Play around with the seasonings, adding more (or less) smoked paprika, chili powder, cumin, or salt to taste.
• Tortillas: We use corn tortillas for our tacos, but flour tortillas are a great swap. Warming them ahead of time makes them more pliable and enhances their flavor.