Tacos, wraps & sandwiches
TVP tacos
Fifty grams of dry soy protein gives 25 g of protein and the texture of ground meat. The cheapest, best-macro vegan option in the guide.
Nutrition
Per serving, computed from the real weight of the ingredients.
Protein density: 8 g of protein per 100 kcal. Above 10 is excellent for satiety and lean mass.
Ingredients
Makes 1 serving.
- TVP / textured soy protein (dry)50 g, dry
- Corn tortilla3 tortillas (84 g)
- Red salsa60 g
- Onion40 g, diced
- Tomato60 g, diced
- Lime juice10 ml
- Cooking sprayto taste
Method
- 1
Rehydrate the TVP in hot broth for 10 minutes, then squeeze it out THOROUGHLY by hand.
- 2
Sauté the onion and tomato with cooking spray.
- 3
Add the squeezed TVP and let it brown without stirring much, so it develops texture.
- 4
Stir in the salsa, cook 5 minutes and serve in the tortillas with lime.
The detail that matters
Rehydrate in broth, not water, and squeeze until nothing drips. That's the difference between ground meat and wet sponge.
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Nutrition values are estimates from food-composition tables. This guide is general nutrition information and is not a substitute for advice from a qualified health professional. It is unrelated to the research materials sold on this site, which are supplied strictly for in-vitro laboratory research and are never for human consumption.