LunchDinnerMain Course

TVP Protein Taco Crumble

Name: TVP Protein Taco Crumble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 cup textured vegetable protein dry; 1.5 cup vegetable broth hot; 1 tbsp olive oil; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 2 tsp chili powder; 1 tsp cumin; 0.5 tsp smoked paprika; 0.5 tsp oregano dried; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp tomato paste; 1 tbsp soy sauce

This versatile TVP taco crumble is a quick and flavorful plant-based alternative to ground meat. It's perfect for tacos, burritos, nachos, or as a protein-rich addition to salads and bowls. The crumble rehydrates quickly and absorbs seasonings beautifully.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 136 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cuptextured vegetable protein, dry
1.5 cupvegetable broth, hot
1 tbspolive oil
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
2 tspchili powder
1 tspcumin
0.5 tspsmoked paprika
0.5 tsporegano, dried
0.5 tspsalt
0.25 tspblack pepper, freshly ground
1 tbsptomato paste
1 tbspsoy sauce

Equipment

large skillet · medium bowl · wooden spoon

The method

Step by step

1
Place the textured vegetable protein in a medium heatproof bowl.
2
Pour the hot vegetable broth over the textured vegetable protein and let it rehydrate for 5-7 minutes, until softened.
About 7 min
Cook’s note: Ensure the broth is hot for quick and thorough rehydration.
3
While the textured vegetable protein rehydrates, heat the olive oil in a large skillet or frying pan over medium heat.
About 1 min
4
Add the yellow onion to the pan and sauté for 3-4 minutes until it softens and becomes translucent.
About 4 min
5
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
6
Cook the spices for 1 minute, stirring constantly, until fragrant.
About 1 min
Cook’s note: Toasting spices briefly enhances their flavor.
7
Add the rehydrated textured vegetable protein (drain any excess liquid if necessary) to the skillet.
8
Stir in the tomato paste and soy sauce, mixing well to combine all ingredients.
9
Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly browned, resembling ground meat.
About 7 min
Cook’s note: Break up any large clumps of TVP with your spoon to create a fine crumble.
10
Taste and adjust seasonings as needed.
11
Serve the TVP taco crumble hot as a filling for tacos, burritos, or over rice.

Per serving

Nutrition

62%Score

Calories: 136.3kcal
Protein: 12.7g
Carbs: 12.9g
Fat: 4g
Fibre: 5.3g
Sugar: 2.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover TVP taco crumble in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat or in the microwave until warmed through.