TVP, or textured vegetable protein, is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Available in the health food section of grocery stores, bulk food stores and health food stores, TVP is a very economical way to get protein into a vegetarian diet. Like tofu, TVP has a mild flavour and absorbs the tastes that cook with it.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2008
MethodFilling: In small saucepan, bring 3/4 cup (175 mL) of the vegetable broth to boil. Pour over TVP in bowl; cover and let stand for 10 minutes.
Meanwhile, in large skillet, heat oil over medium heat; fry onion, celery and garlic for about 5 minutes or until softened. Add chili powder, cumin, coriander, oregano, chipotle powder and salt. Add TVP; cook, stirring, for 2 minutes.
Stir in tomatoes and remaining broth; bring to boil. Reduce heat and simmer for about 10 minutes or until thickened.
Fill each taco shell with about 1/4 cup (50 mL) filling. Top with lettuce, tomatoes, avocado (if using) and cheese.
Nutritional facts Per serving: about
- Sodium 947 mg
- Protein 24 g
- Calories 502.0
- Total fat 26 g
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 45 g
- Iron 44.0
- Folate 31.0
- Calcium 37.0
- Vitamin A 21.0
- Vitamin C 37.0