The weekend flew by, but I can’t complain, because I managed to fit in quite a few fun things.
Saturday night, we went to see Louis C.K. the comedian, but I left my phone and camera at home, so I have no photographic evidence of these events. We also grabbed dinner at Cous Cous on our way, which was delicious.
Sunday night, we ate a late dinner, and I decided to finally try making TVP tacos. After loving the TVP tacos from Don’t Look Back, I knew I wanted to try to make these at home
First, what is TVP? TVP = Textured Vegetable Protein. It’s a “defatted soy flour product” which I know sounds kind of gross… but trust me on this, it tastes good in tacos. The texture reminded me of a soft rice, but Alex said it reminded him of really finely ground beef. (I can’t remember what ground beef tastes like.) It doesn’t really have any flavor on it’s own (think tofu) but it takes on other flavors really well.
Vegan TVP Tacos
- 1 cup textured vegetable protein
- 1 cup water
- 1 tsp chipotle chili powder
- 1/2 garlic powder
- 1/4 tsp cumin
- 1 can black beans
- 1/2 medium white onion
- 2 tsp olive oil
- 1 avocado
- 1/2 cup salsa
- 4 whole wheat tortillas
Bring one cup of water to a boil, and then add in the TVP. Remove from heat, stir in the chili powder, garlic powder, and cumin, and let stand. Rinse and drain the black beans, and cook over medium heat until warm. Slice the onion, and saute over medium heat, in a little olive oil, until translucent. Slice up the avocado and top with some salsa. You just have to put all the pieces together and then wrap it all up in a whole wheat tortilla. Dinner, served.
This makes about 4 large tacos. It was plenty for 2, and I had some leftovers for lunch the next day. This was super easy to make, and also pretty cost effective. TVP is a lot cheaper than meat. Plus, it has 12g of protein per 1/4 cup, and only 80 calories. That makes this stuff pretty awesome, and with the right seasonings, it tastes awesome as well!