Vegetarian Taco Bowl

We’re using TVP for the plant-based protein in this bowl. What is TVP you ask? TVP is textured vegetable protein which is made from soy flour, providing a good dose of plant protein. TVP is relatively flavorless making it ideal for absorbing the flavors in recipes. Once rehydrated in hot water or broth, you can use it in tacos, spaghetti sauce, as a plant protein swap for chicken or eggs in salads. You’ll find TVP in the bulk section of many stores like Whole Foods and here on the Main Line, Mom’s Organic Market. TVP is inexpensive, easy to use and has an appearance and texture similar to ground turkey. Here it’s made into a taco filling for a salad bowl but you could use this as in taco shells, on top of tortilla chips, as the filling for a burrito wrap or as a topping for baked potatoes.

TVP Taco Bowl


1 2/3 cups TVP

3 cups boiling water

2 tablespoons olive oil

1 medium onion, chopped

1 garlic clove, minced

1/2 cup red bell pepper, chopped

1 teaspoon chili powder

1 teaspoon cumin powder

1 teaspoon paprika

2 tablespoons soy sauce

Salt and pepper to taste

For bowl:

  • Romaine lettuce
  • Avocado
  • Scallions
  • Plain yogurt
  • Salsa


  1. In a medium bowl add TVP and boiling water. Set aside for 5 minutes until liquid is absorbed. Drain any excess liquid.
  2. Add olive oil to skillet. Add onions and garlic. Sauté for 3-4 minutes. Add red pepper and sauté for another 4 minutes.
  3. Add chili powder, cumin and paprika. Cook for 1 minute. Add soy sauce and rehydrated TVP. Cook until all liquid has evaporated.

Serving Suggestions:

  1. Serve over chopped Romaine lettuce and top with chopped scallions, avocado slices, yogurt, and salsa.
  2. Serve over baked potatoes with guacamole.
  3. Serve over tortilla chips with shredded cheese or nutritional yeast.
  4. Serve in taco shells or burritos.

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