Tvp Taco Salad
Savor the bold and vibrant flavors of this TVP Taco Salad, a protein-packed vegan recipe that's as hearty as it is healthy. Featuring seasoned and crispy textured vegetable protein (TVP) as a plant-based taco "meat," this salad comes alive with fresh romaine lettuce, juicy cherry tomatoes, creamy avocado, and the satisfying crunch of crushed tortilla chips. Black beans and sweet corn add extra texture and nutrition, while a drizzle of lime juice and a dollop of vegan sour cream ensure every bite bursts with zesty, wholesome goodness. Ready in just 25 minutes, this easy-to-make salad is perfect for a quick weeknight dinner or a crowd-pleasing dish at your next potluck. Packed with fiber, flavor, and colorful ingredients, this dish is a must-try for anyone looking for a vegan twist on a classic taco salad.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable broth or water
- 1 tablespoon Olive oil
- 1 tablespoon Taco seasoning
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Canned black beans
- 0.5 cup Red onion, diced
- 0.5 cup Corn kernels (fresh, frozen, or canned)
- 1 medium Avocado, diced
- 1 medium Lime, juiced
- 1 cup Tortilla chips, crushed
- 0.25 cup Cilantro, chopped
- 0.25 cup Vegan sour cream or dressing
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small pot, bring the vegetable broth or water to a boil, then remove it from the heat.
Stir in the TVP, cover the pot, and let it rehydrate for about 5 minutes. Once done, fluff with a fork.
In a medium skillet, heat the olive oil over medium heat. Add the hydrated TVP and taco seasoning, stirring well to combine. Cook for 5-7 minutes until the TVP is slightly crisp and browned. Remove from heat and set aside to cool slightly.
In a large bowl, add the romaine lettuce as the base.
Layer the salad with cherry tomatoes, black beans, red onion, corn, diced avocado, and the cooked TVP mixture.
Drizzle the juice of one lime over the salad and sprinkle with salt and black pepper. Toss gently to combine.
Top the salad with crushed tortilla chips, chopped cilantro, and a dollop of vegan sour cream or dressing of your choice.
Serve immediately and enjoy your TVP Taco Salad!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4761 mg | 207% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 25.3 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6710 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
