These soy mince tacos use one cup of dry TVP, rehydrated and then browned with onion, garlic, cumin and smoked paprika. The filling takes about 15 minutes to cook. It makes 8 small tacos, enough for 4 people.
Browning the rehydrated mince before adding the spices gives it a firmer, more taco-like bite.
Use any plain dry soy mince you can buy now; VEGIE is not on sale yet.
Dry and cooked soy mince, illustrated (AI-generated VEGIE brand imagery). A taco photo will replace it.
Recipe at a glance
Serves
Prep
Cook
Total
4
10 min
15 min
25 min
Ingredients
For the filling
1 cup (about 92 g) dry TVP or plain dry soy mince
3/4 cup plus 2 tbsp (about 210 ml) boiling vegetable stock or water
1 tbsp neutral oil
1 small onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp chilli powder, or to taste
2 tbsp tomato paste
1 tbsp soy sauce
1/4 cup (60 ml) water
Juice of 1/2 lime
Salt, to taste
To serve
8 small corn or flour tortillas
2 cups shredded lettuce
2 tomatoes, diced
1 avocado, sliced
A handful of coriander
Salsa or hot sauce
Lime wedges
Method
Rehydrate the TVP. Pour the boiling stock over the TVP, stir and leave it for 5 to 10 minutes until the liquid is absorbed.
Soften the onion. Heat the oil in a large frying pan over medium heat. Cook the onion for 4 to 5 minutes until soft, then add the garlic for 30 seconds.
Brown the mince. Add the rehydrated TVP and fry for 4 to 5 minutes, stirring now and then, until some edges are browned.
Season. Stir in the cumin, paprika, oregano, chilli, tomato paste, soy sauce and water. Cook for 2 to 3 minutes until the mince is coated and mostly dry. Add the lime juice and salt to taste.
Warm the tortillas. Warm the tortillas in a dry frying pan for 20 to 30 seconds on each side, or wrap them in foil and warm them in the oven.
Fill and serve. Fill each tortilla with the mince, lettuce, tomato, avocado and coriander. Serve with salsa and lime wedges.
Tips and swaps
Use the same filling for burrito bowls, nachos or stuffed capsicums.
Double the filling and keep half for lunches; see our soy mince meal-prep guide.
Add a 400 g can of drained black beans with the spices to stretch the filling to 6 people.
How much protein is in this recipe?
Protein from the TVP alone, using one label as an example: Bob’s Red Mill lists 12 g of protein in each 1/4 cup (23 g) dry serving, so 1 cup of that TVP is 4 label servings, or about 48 g of protein in the recipe. Split 4 ways, that is roughly 12 g per portion from the TVP, before the other ingredients. Other brands differ, so check your own pack. This is not a full nutrition analysis. For more, see protein per serving in vegetarian foods.
How do I store leftovers?
Cool leftovers quickly and refrigerate them promptly in small containers. Australia’s Food Safety Information Council advises eating refrigerated leftovers within 2 to 3 days and reheating them until steaming hot, at least 75°C in the centre.
Allergens
Contains soy. Soy is one of the allergens that must be declared on food labels in Australia and New Zealand, so this recipe is not suitable for anyone with a soy allergy. Soy sauce, pasta, tortillas and some stocks can also contain wheat or other allergens, so check every label.
Frequently asked questions
How do you make TVP taste like taco meat?
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Brown the rehydrated TVP in oil before seasoning, then cook it with cumin, smoked paprika, oregano, chilli, tomato paste and a little soy sauce until it is coated and fairly dry.
How much dry TVP do I need for tacos?
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This recipe uses 1 cup (about 92 g) of dry TVP for 8 small tacos. Bob’s Red Mill counts 1 cup as four 1/4 cup servings.
Are these tacos vegan?
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Yes, as written. Check your tortillas, stock and salsa, and skip dairy toppings or use plant-based ones.
Can I make the filling ahead?
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Yes. Cool it quickly, refrigerate it in small containers and use it within 2 to 3 days, reheating until steaming hot.
VEGIE is a soy-protein pantry food in development. Join the launch list for product news. It is not an order, and there is no price or launch date yet.
