Never used textured vegetable protein (TVP)? Mimicking taco-seasoned ground meat is a great way to start. Bold spices and veggies make the soy crumbles pop.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 1-1/2 cups TVP
- 1 Tbs. + 1 Tbs. extra-virgin olive oil
- 1 white onion, diced
- 1 bell pepper, diced
- 1 cup fresh corn kernels
- 1 Tbs. chili powder
- 1/2 tsp. + 1/4 tsp. kosher salt
- 1 bunch cilantro, chopped
- 1/4 cup light sour cream
- 1 Tbs. fresh lime juice
- 1 avocado, sliced
- 1 ripe tomato, cut into wedges
- 2 oz. tortilla chips
Instructions
- Rehydrate the TVP according to the package instructions.
- In a large nonstick pan over medium-high heat, heat 1 Tbs. oil until shimmering. Sauté the onion, pepper, and corn until tender-crisp, 1–2 minutes. Remove from the pan.
- Add the remaining 1 Tbs. oil to the pan. Sauté the TVP, chili powder, and 1/2 tsp. salt until lightly browned, 2–3 minutes.
- Make the sauce: In a food processor, blend the cilantro, sour cream, lime juice, and remaining 1/4 tsp. salt until smooth.
- Divide the TVP into 4 bowls. Top with the sautéed vegetables, avocado, tomato, and tortilla chips. Serve with the sauce.
Nutrition Information
Per serving (1-3/4 cups TVP sauté + 2 Tbs. sauce):
- Calories: 390
- Total fat: 18 g
- Sat fat: 3 g
- Carbs: 40 g
- Fiber: 12 g
- Total sugars: 9 g
- Added sugars: 0 g
- Protein: 23 g
- Sodium: 500 mg
