High-Protein TVP 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.
Servings: 3
Calories: 482kcal
Ingredients
TVP Filling
- 1¼ cup dry textured vegetables protein (TVP)
- 1¼ cup hot water
- 1 tbsp olive oil or avocado oil
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp tamari or soy sauce
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1½ tsp chili powder
- 1 tsp oregano
- ¼ tsp fresh ground black pepper
- Salt, to taste
To Serve
- 12 warm corn tortillas
- Diced white onion
- Salsa or hot sauce
- Fresh cilantro
- Sliced Avocado
- Lime wedges (optional)
Instructions
- 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.
- 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.
- Stir in tomato paste, tamari, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Cook for 1 minute.
- 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.
- To serve, spoon the taco "meat" into warm tortillas and top with diced onion, cilantro, salsa (or taco sauce), sliced avocado, and lime wedges.
Nutrition
Serving: 1of 3 servings | Calories: 482kcal | Carbohydrates: 62g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Fiber: 19g | Sugar: 11g