• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipe Index
  • eCookbook
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About Dora
  • Recipe Index
  • eCookbook
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    TVP Street Tacos

    03/22/2020 by Dora S. 7 Comments

    Jump to Recipe Print Recipe

    Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

    These TVP tacos will completely change your mind about using alternative proteins!! The filling is a mixture of textured vegetable protein, mushroom, and walnuts seasoned with a savory marinade, then cooked until golden brown. Serve on corn tortillas topped with chopped cilantro, onion, and your favorite salsa.

    Aqua colored dutch oven filled with textured vegetable protein and water.

    Street tacos bring back so many memories of stumbling home after a night of drinking, then deciding to stop by the taco stand instead. There’s something about street tacos that just hits the spot every time. I don’t know if it’s the shiny tortilla that has been dipped in grease, the crunchiness of the onion, the aromatics of the cilantro, or the creaminess of the avocado salsa that makes them so irresistible.  

    Blender full of light brown colored marinade for textured vegetable protein

    As a vegan, now whenever I visit Mexico, I’m a little bit saddened that I won’t be sitting on a tall stool hunched over a plate of tacos on the closest street corner.  So what’s the next best thing?? Recreating them at home of course!! This is where TVP comes in but….

    Finely chopped mushrooms in a aqua colored cast iron pan

    What is TVP?

    TVP stands for textured vegetable protein. It is a processed form of soybeans (the protein is separated from the whole soybeans) that is used as a meat substitute. It has the texture of ground beef but has no real flavor itself. This is actually a good thing because it means that it absorbs the flavor of the marinade or seasoning.

    TVP, cooked mushrooms, and chopped walnut combined in an aqua colored cast iron pan

    Where can I find TVP?

    You can find it at your local grocery store. Bob's Red Mill produces TVP and it is usually in the aisle with the other Bob’s Red Mill flours. If you have access to a Mexican market you can find it there too, usually sold in bulk bins.

    Marinade poured over tvp mix cooking in an aqua colored cast iron pan

    The Recipe: TVP Tacos

    • I decided to add mushrooms and walnuts to this to add a more meaty texture and flavor, that being said, both are optional. You can make this recipe with only textured vegetable protein.
    • If you want this to be truly authentic you need to add a little bit of oil to your griddle or comal when you heat up your tortillas.
    • I used street taco corn tortillas which are smaller than your regular sized ones, but you can also buy regular-sized corn tortillas, and cut them with a cookie-cutter into a smaller size.
    • Check out these recipes for Vegan Baja Fish Tacos, Vegan Rajas con Crema Tacos, and these Potato-Chorizo Tacos.
    • Enjoy!
    A close up on 3 tvp tacos with double tortilla on a white plate with crumble paper over a gray and pink striped towel
    3 tvp tacos with double tortilla on a white plate with crumble paper over a gray and pink striped towel and avocado salsa behind
    A close up on 3 tvp tacos with double tortilla on a white plate with crumble paper over a gray and pink striped towel
    Save Recipe Go to Recipe Box
    5 from 1 vote

    TVP Street Tacos

    TVP Tacos with a mix of TVP, mushrooms, and walnuts seasoned with a savory marinade. Served on corn tortillas with cilantro, onion and salsa. Recipe adapted from Amor y Sabor con Cesia
    Pin Recipe Print Recipe
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: corn tortillas, mole and mushrooms, vegan tacos, walnuts
    Servings: 4 people
    Calories: 418kcal
    Author: Dora S.

    Ingredients

    • 1 cup Textured vegetable protein (TVP)
    • 3 cups Water
    • 1/4 cup Lime juice. fresh
    • ½ Onion, white
    • 1 Bay leaf

    Seasoning Sauce

    • ¼ cup Soy sauce
    • 2 Garlic cloves
    • ¼ Onion, white
    • ¼ tsp. Smoked Paprika
    • ¼ cup Water

    Tacos

    • 1 tbsp. Oil
    • 1/2 cup Finely chopped walnuts or pecans
    • ½ cup Finely chopped Mushrooms
    • Small corn tortillas
    • ½ cup Chopped white onion
    • ½ cup Chopped cilantro
    • 2 Limes
    • Salsa of your choice

    Instructions

    • Rinse TVP in cold water. Place TVP in large pot with 3 cups of water, lime juice, onion, and bay leaf. Simmer for 10 minutes.
    • While the TVP is simmering place the soy sauce, garlic cloves, onion, smoked paprika, and water in the blender and process until smooth.
    • Drain, rinse, and squeeze out all of the water possible from the TVP.
    • Heat a large sauté pan to medium-high heat add 1 tbsp. of oil (optional). Add the mushrooms and cook until golden brown, about 6-8 minutes, stir often. Add the TVP and the chopped walnuts.
    • Continue to cook for 3 – 4 minutes in the pan. Add the seasoning sauce and stir to combine.
    • Cook until the meat is golden brown and most of the liquid has evaporated, about 4 more minutes. Adjust seasoning if necessary with salt and pepper.
    • Heat up tortillas on a griddle or comal coated with a small amount of oil. To assemble the tacos place two tortillas on top of each other place filling in the center and sprinkle with onion and cilantro. Add a splash of lime juice, and your favorite salsa. Repeat this with the rest of the tortillas and filling.

    Notes

    • I decided to add mushrooms and walnuts to this to add a more meaty texture and flavor, that being said, both are optional. You can make this recipe with only textured vegetable protein.
    • If you want this to be truly authentic you need to add a little bit of oil to your griddle or comal when you heat up your tortillas.
    • I used street taco corn tortillas which are smaller than your regular sized ones, but you can also buy regular-sized corn tortillas, and cut them with a cookie-cutter into a smaller size.
    • Street tacos in Mexico are made with two tortillas each.

    Nutrition

    Serving: 3tacos | Calories: 418kcal | Carbohydrates: 54g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Sodium: 862mg | Potassium: 400mg | Fiber: 12g | Sugar: 7g | Vitamin A: 303IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 5mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

    Previous Post: « Smoky Sweet Potato Soup
    Next Post: Walnut and Bean Vegan Sopes »

    Reader Interactions

    Comments

    1. Cathy

      June 27, 2020 at 7:14 am

      This is my first time at your site, and I have to say "thank you!" I was searching for a tvp taco meat recipe, and this exceeded expectations. I've sort of stopped being interested in meaty tasting things, but this did taste really meaty, which is a plus in my husband's book, he was so happy with dinner. It was also my first time making tortillas, which was so much fun. Looking forward to trying many of your other delicious looking recipes!

      Reply
      • Dora S.

        June 30, 2020 at 3:30 pm

        This one is also a hit with my husband! Thanks for commenting.

        Reply
    2. Shanna

      July 02, 2020 at 11:22 am

      These sound great. Just wondering if I can use soy curls in place of the TVP.

      Reply
      • Dora S.

        July 04, 2020 at 7:27 am

        I've never tried it with soy curls but I think it will work.

        Reply
    3. Fabiola

      October 04, 2020 at 3:01 pm

      Hello, can I use Maggi seasoning instead of soy sauce?

      Reply
      • Dora S.

        October 06, 2020 at 9:39 pm

        yes, but I would half the amount

        Reply
        • Renee Clemente

          January 22, 2021 at 6:32 pm

          Amazingly good!!! I'm so excited 😁 Thank you!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Subscribe

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme