Servings 2
Prep Time 5 minutes mins
Cook Time 15 minutes mins
- 75 g TVP
- 600 ml Water
- 1 tbsp Soy
- 2 tsp Liquid Smoke
- 1 Medium Onion
- 2 Coves Garlic
- 2 tbsp Taco mix
- 2 tbsp Tomato puree
- 1 tbsp Olive oil
- 1 tsp MSG
- 1 Tsp Corn Flour
Prep the aromatics – Dice the onion and mince or slice the garlic.
Sauté – Heat 1 tbsp olive oil in a pan over medium heat. Fry the onion until translucent, then add the garlic and cook for another minute. Stir in the taco seasoning, toast for a minute, then add the tomato purée, soy sauce, and liquid smoke.
Rehydrate the TVP – Add the TVP and stir to coat in the seasoning. Pour in 600ml of water and let it absorb fully. Add the MSG and mix well. Thicken – Make a cornstarch slurry by mixing 1 tsp cornflour (cornstarch) with 1 tsp cold water. Stir it into the TVP mixture to help bind everything together. Add more water if needed, then cook until the desired consistency is reached.
Serve – Use in tacos, burritos, or any Mexican-inspired dish!
- Taco seasoning: A homemade blend works best (recipe coming soon!), but store-bought is totally fine.
- Water absorption: Different TVP brands may need slightly more or less water—adjust as needed.
- MSG: Optional, but it really enhances the savoury depth of the dish.
- Texture control: If the mixture looks too dry, add a splash more water. If it’s too wet, let it cook down a bit longer.
- Storage: This keeps well in the fridge for up to **4 days** and freezes beautifully for easy meal prep.
Calories: 226kcal | Carbohydrates: 21g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 245mg | Potassium: 173mg | Fiber: 8g | Sugar: 8g | Vitamin A: 352IU | Vitamin C: 8mg | Calcium: 157mg | Iron: 5mg