Spicy TVP Tacos
These tacos are reminiscent of the kind of tacos your mom made growing up. A vegan take on classic ground beef tacos, made with healthy and protein rich TVP (textured vegetable protein). This is my favorite thing to make my family because its super easy and great for a crowd. Line up all the go to toppings and let people make their own!
Ingredients
- 2 cups TVP textured vegetable protein
- 1/2 white onion diced
- 2 cloves garlic minced
- 1 Tbs chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 cup vegetable broth
- 1/2 cup water
- 1/2 to mato sauce
- 1/2 tsp sugar
- 1 avocado
- 1 Tbs lime juice
- 3 Tbs water
- 8 flour tortillas
- 1 cup shredded romaine
- 1 to mato diced
Instructions
- To make the avocado crema, scoop the insides of ripened avocado into a blender or food processor. Add water, lime juice and salt. Blend until smooth and creamy, scrapping down the sides as necessary. Aim for the consistency of sour cream, adding more water to thin if necessary.
- Heat olive oil in a skillet. Once hot, add onion and cook until soft. Add garlic, chili powder, cumin, coriander, oregano, salt and cayenne then cook until fragrant, about one minute.
- Add dry TVP to the skillet with tomato sauce, sugar, vegetable broth and water. Stir until well mixed and TVP is rehydrated, about 3 to 5 minutes. The liquid should be absorbed. Remove from heat.
- To serve, warm tortillas and fill with spicy TVP. Top with shredded lettuce, tomato and avocado crema.
Notes
This recipe is adapted from America’s Test Kitchen Beef Taco recipe, a brilliant idea from my FIL, Bill.