Grounded Chow

Spicy TVP Tacos

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If you haven’t figured it out yet, my two main food groups are tacos and sandwiches.

These tacos are reminiscent of the kind of tacos your mom made growing up. Every birthday I would request my two favorite childhood foods for dinner, classic ground beef tacos and orzo pasta salad. Never gets old. These TVP tacos are a healthier, better cousin of those classic ground beef tacos.

TVP is so easy to make and full of protein, you can’t go wrong with it. Classic tacos are nothing without a creamy element, so these pair perfectly with a simple avocado crema.

This recipe makes a lot of the spicy TVP, and I love to use my leftovers in a huge taco salad. The avocado crema is only good for 1-2 days, but if you’re like me, you won’t struggle to finish it.

Buckle in and get ready to make your new go-to taco recipe. All credit for this one goes to my father-in-law Bill, who makes the best vegan food.

If you try this recipe, let me know on Instagram @groundedchow or comment below!

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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!
Course Main Course
Cuisine Mexican, Vegan
Keyword Tacos, TVP, vegan

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.