Easy TVP Tacos

Delicious, fast, easy, cheap, and vegan! Everything about these easy TVP tacos speaks to my soul. Just 15 minutes to whip up this amazingly delicious and meaty taco filling. Top with your favorite taco toppings, like my avocado crema, for a super easy dinner or lunch. YUM!

TVP (also called textured vegetable protein), is an affordable vegan meat alternative made from soy. Jess, who has worked with me for years, has been pushing me to make a recipe with TVP. I finally listened to her and tried it out. My god, she was so right. Thanks Jess!!

TVP is SO quick and easy to work with, and just like tofu or soy curls, it's very bland in flavor (which is a good thing) as it makes the perfect base to suck up any seasoning you toss its way. As soon as I tested out the TVP I knew I immediately wanted to make vegan taco meat with it as it has the perfect texture, and when seasoned correctly tastes just like ground beef tacos- but better!

These tacos are so good, Adam and I have had them multiple times this week already. Whip up these easy TVP tacos, and serve them with your favorite taco toppings, such as salsa, vegan sour cream, guacamole, vegan shredded cheese, chopped cilantro, chopped tomato, chopped onion, sliced avocado, or shredded lettuce. These are going to be your new favorite!

Common Questions:

What is TVP?
TVP is the short form for Textured Vegetable Protein. TVP contains just one ingredient: soy flour. TVP is most commonly found in granules as I use in this recipe, but you can also find it in large pieces such as chunks, slices, and strips. TVP is very affordable and shelf-stable so it's a great food to keep in your pantry at all times.
Where can I get TVP?
You may be able to find it in your grocery store in the health food section. Or you can find it at health food stores, international grocery stores, or you can order it online on amazon.
Does TVP need to be soaked?
TVP comes dehydrated so you need to add moisture. Some recipes call for soaking it ahead of time, but in this taco recipe, I found it quickest and easiest to add the dry TVP to the pan along with vegetable broth and allow it to soften and absorb the extra flavors right in the pan.
Is TVP high in carbs? Is it high in protein?
It's very low in carbs with only 9g of carbohydrates per ¼ cup of dry TVP granules. It's low in fat and very high in protein. So a great food for my vegan athletic friends!

How to make Easy TVP Tacos:

Heat the oil in a large skillet or non-stick frying pan. When hot add the onion and garlic and sauté until the onion turns translucent and just begins to brown, about 5 minutes.

Mix in the vegetable broth, TVP, chili powder, smoked paprika, cumin, cayenne, and salt.

Bring to a simmer and cook for about 5 minutes until the vegetable broth has absorbed and the TVP is tender and chewy. If it gets a bit dry just add a splash more vegetable broth. Or if it is too wet continue to simmer a little longer until the vegetable broth is absorbed.

Spoon into tortilla shells, and decorate with your favorite toppings. Enjoy!

These TVP Tacos are:

• Meaty
• Bursting with spices
• Chewy and tender
• Protein-packed
• Super quick and easy to make

More delicious vegan taco recipes you might enjoy:

Tofu Taco Crumbles
Easy Soy Curl Tacos
Easy Vegan Jackfruit Tacos
Lentil Tacos with Avocado Cilantro Sauce

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!
Sam Turnbull.

5 from 102 votes

(click stars to vote)

Easy TVP Tacos (vegan!)

Delicious, fast, easy, cheap, and vegan! Everything about these easy TVP tacos speaks to my soul. Just 15 minutes to whip up this amazingly delicious and meaty taco filling. Top with your favorite taco toppings for a super easy dinner or lunch. YUM!

Adapted from my Tofu Taco Crumbles recipe.

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 8 (makes enough filling for 6 - 8 tacos)

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Ingredients

 

½1x2x

For the TVP

• ▢ 1 tablespoon light oil, (such as canola or vegetable)
• ▢ 1 small yellow onion, chopped
• ▢ 4 cloves garlic, minced or pressed
• ▢ 1 ¼ cups vegetable broth or vegan beefless broth
• ▢ 1 cup dry TVP granules, (textured vegetable protein)
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon cumin
• ▢ ⅛ - ¼ teaspoon cayenne, optional for spice
• ▢ ¼ teaspoon salt, (or to taste)

For the tacos:

• ▢ 8 small tortillas, (flour, corn, or gluten-free)
• ▢ Toppings of choice such as: salsa, vegan sour cream, guacamole, vegan shredded cheese, chopped cilantro, chopped tomato, chopped onion, sliced avocado, or shredded lettuce.

US Customary - Metric

Instructions

 

OnOff

• Heat the oil in a large skillet or non-stick frying pan. When hot add the onion and garlic and sauté until the onion turns translucent and just begins to brown, about 5 minutes.
  
• Mix in the vegetable broth, TVP, chili powder, smoked paprika, cumin, cayenne, and salt. Bring to a simmer and cook for about 5 minutes until the vegetable broth has absorbed and the TVP is tender and chewy. If it gets a bit dry just add a splash more vegetable broth. Or if it is too wet continue to simmer a little longer until the vegetable broth is absorbed.
  
• Spoon into tortilla shells, and decorate with your favorite toppings. Enjoy!
  

Notes

Make-ahead: Allow the prepared TVP taco meat to cool then store in an air-tight container in the fridge for up to 4 days or in the freezer.

Nutrition

Serving: 1serving of TVP taco meat without tortillas or added toppings (recipe makes 8 servings) | Calories: 63kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 230mg | Potassium: 38mg | Fiber: 2g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Author: Sam Turnbull

Cuisine: Mexican

Course: Main Course

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