Fiesta forever with this flavor packed TVP Tacos recipe! Quick and easy, we mix TVP, tomatoes, and spices for a healthy #TacoTuesday dinner.
We love love LOVE Textured Vegetable Protein on our homestead – and tacos are the perfect vehicle for it. We make these tacos a TON – pretty much every week 🙂 Not always on Tuesday, but hey, tacos are amazing any night of the week.
TVP is such a great vegan protein because its inexpensive, easy to cook with, is a pantry staple ingredient, and super versatile. I use it mostly in tacos but its also great as any kind of ground beef substitute – in meatless meatballs, lasagnas, soups, sauces, chilis… the possibilities are endless!
This TVP Taco Filling makes the perfect Easy Weeknight Meal. I can make these TVP Tacos with a side of rice and refried beans within a half hour… so this recipe is a lifesaver during busy work weeks. And usually I will double it so we can have leftovers again the next day. Another plus is that this keeps well in the fridge.
I’ve seen a lot of sizes/shapes of TVP, but for this recipe I like to use Bob’s Red Mill TVP, it has the perfect consistency for a ground-beef substitute. Its great way to get extra vegan protein in a meal too, and it really takes on the flavor of any spice you add to it. TVP for the WIN!
As always, if you make these TVP tacos be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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High-Protein Vegan Tacos - Meatless Taco Filling with TVP
Ingredients
- 1 cup dried Textured Vegetable Protein TVP
- 1 cup water
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 3 cloves garlic minced
- 1 14 ounce can diced tomatoes with juice
- 3 tablespoons taco seasoning
Instructions
- In a small sauce pan, bring the water to a boil. Add the dried TVP, turn off the burner, cover the pan, and allow the TVP to soak up the water for about 10 minutes.
- Meanwhile, in a large sauce pan, heat the olive oil on low heat. Add the red onion and garlic and sauté for about 5 minutes until the veggies begin to soften. Add the tomatoes with their juice and continue to cook on low for 5 more minutes.
- Add the TVP mixture and the taco seasoning to the onions, garlic, and tomato, and stir to combine.
- Taste to season - depending on the taco spice you use you may want more heat, salt, or cumin.
- Serve the TVP Taco Mix in warmed corn tortillas, adding plenty of fresh toppings such as tomatoes, radishes, cilantro, red onion, or guac.
[…] ingredient is soy protein, and I can add any spices, seasonings, or salt myself. I use TVP in my TVP Tacos recipe, TVP meatballs, and even a TVP ground ‘sausage’ that is totally plant […]
[…] Serve along side my best TVP Taco Filling […]
[…] I can’t tell you how many time I’ve attempted to make chili, but something was…. off. Not bad off, but I couldn’t get the spices or the flavor right. That ALL changed when I made this chili. Its absolutely delicious and has an incredible flavor. TVP is textured vegetable protein… which is a delicious alternative to ground beef. I always have a few packs in my cupboard- its a staple ingredient in my Vegan Italian Meatballs and our weekly #TacoTuesday spread! […]