TVP Protein Taco Crumble

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the textured vegetable protein in a medium heatproof bowl.

2. 2

   Pour the hot vegetable broth over the textured vegetable protein and let it rehydrate for 5-7 minutes, until softened.

   Ca. 7 min.

   Kokkens note: Ensure the broth is hot for quick and thorough rehydration.

3. 3

   While the textured vegetable protein rehydrates, heat the olive oil in a large skillet or frying pan over medium heat.

   Ca. 1 min.

4. 4

   Add the yellow onion to the pan and sauté for 3-4 minutes until it softens and becomes translucent.

   Ca. 4 min.

5. 5

   Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

6. 6

   Cook the spices for 1 minute, stirring constantly, until fragrant.

   Ca. 1 min.

   Kokkens note: Toasting spices briefly enhances their flavor.

7. 7

   Add the rehydrated textured vegetable protein (drain any excess liquid if necessary) to the skillet.

8. 8

   Stir in the tomato paste and soy sauce, mixing well to combine all ingredients.

9. 9

   Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly browned, resembling ground meat.

   Ca. 7 min.

   Kokkens note: Break up any large clumps of TVP with your spoon to create a fine crumble.

10. 10

    Taste and adjust seasonings as needed.

11. 11

    Serve the TVP taco crumble hot as a filling for tacos, burritos, or over rice.