Tacos de Soya

Tacos de soya, aka, textured vegetable protein (TVP) tacos are a game-changer for meat substitutes! These tacos are seasoned using a flavorful guajillo pepper sauce that compares texture and flavor profiles to tacos de carne adobada. These tacos are a great option for when you crave authentic Mexican street tacos.

vegan street tacos on a plate with salsa.

Tacos de Soya

I will always miss getting street tacos in Mexico after a fun day with my family. Now, I can make something very similar that will bring back those memories of getting tacos in the streets on Mexico, but in my very own house! It took me a while to post this recipe because I wanted to make sure that it was perfect (or at least close to perfect), before sharing it with you all. This is one of the best TVP recipes you’ll ever try!

These meaty tacos will please any meat-eater or picky eater. Let me just tell you that my husband was a huge meat eater when we were dating. One day, my mom made her classic version of tacos de soya for dinner and did not mention that the tacos were vegan. Anthony ate about 7 tacos and thoroughly enjoyed them without having a clue that it wasn’t meat! So if you’ve never had TVP (carne de soya), I hope you’re intrigued to try it now 😉

What is TVP?

TVP stands for textured vegetable protein which is made from a processed form of soybeans. The processing part separates the protein from the other components of the soybean, making it a very meaty texture. TVP does not have much flavor at all but does soak up any flavor that is added, which makes it a perfect candidate for this recipe! It is typically very affordable and accessible at most grocery stores.

TVP or carne de soya is not very common in Mexican cuisine but is popular during lent when Catholics eat less meat. It is typically made in ceviche which is also delicious!

tacos de soya ingredients on a counter.

Main Ingredients:

  • Carne de soya (TVP): You can buy this at any Mexican grocery store. You will find it by the wall of dried chilies and Mexican spices. You can also find it at most large grocery stores as “TVP”. I tried Bob’s Red Mill brand and absolutely loved it!
  • Bay Leaf: This helps enhance the other bold flavors that will come with the “meatiness” and the sauce. I don’t recommend leaving this out
  • Lime Juice: This helps neutralize the flavors in the TVP. It also adds a hint of lime to the “meat”.
  • Oil: To get a more authentic taste I highly recommend using oil. This still won’t be as nearly as greasy as typical street tacos from Mexico. I like using avocado oil because of its mild flavor and high smoking point.
  • Guajillo peppers: This adds the best flavor to the sauce and coats the carne de soya very nicely. You can also use dried California chili peppers if you can’t find guajillo. Find these at any Mexican grocery store. Sometimes they carry them in regular grocery stores like Lucky as well, in the Mexican spice section.
  • Soy Sauce/Tamari: This ingredient is crucial for the meaty/umami flavor that meat has. Use Tamari if glutens-free and lo sodium if watching your blood pressure.
vegan street tacos on a plate.

For the BEST Tacos de Soya:

This authentic Salsa de Molcajete would go amazing with these tacos!

This delicious Roasted Salsa Verde with tomatillos if you’re craving green salsa!

Make it with a side of authentic Mexican Rice.

Many other delicious vegan Taco Recipes.

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vegan street tacos on a plate with salsa.

Tacos de Soya


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Diet: Vegan

Description

Tacos de soya, aka, textured vegetable protein (TVP) tacos are a game-changer for meat substitutes! These tacos are seasoned using a flavorful guajillo pepper sauce that compares texture and flavor profiles to tacos de carne adobada. These tacos are a great option for when you crave authentic Mexican street tacos.


Ingredients

Scale
  • 2 cups soya or TVP (Textured vegetable protein)
  • 4 cups water
  • 1/4 onion
  • 1 bay leaf
  • 1 tbsp lime juice
  • 2 tbsp oil

Sauce:

  • 7 dried guajillo or california chiles
  • 1/2 cup water
  • 3 garlic cloves
  • 1/4 cup soy sauce
  • 1/2 onion
  • Tacos:
  • Corn tortillas of choice
  • Chopped cilantro
  • Dice onion
  • Fresh limes
  • Salsa of choice

Instructions

  1. Soak dried guajillo chilies overnight or for 2 hours in hot water.
  2. Bring a pot of 4 cups of water to a boil. Add the bay leaf, lime juice, onion, and TVP. Reduce to a simmer and cook for 10 minutes.
  3. While the TVP is cooking, add all the sauce ingredients to a blender and blend until a thick but smooth chili paste forms.
  4. Drain, rinse and squeeze all the liquid from the TVP. Get is as dry as possible before adding it to the pan.
  5. Heat a large pan on medium heat and add 2 tbsp of oil. Add the drained TVP and pan-fry until golden brown or slightly dry.
  6. Start by adding half of the chili sauce to the TVP and stir it in. I typically only use 50-75% of the sauce and save the rest for chilaquiles the next day.
  7. Cook the TVP in the sauce for an additional 5-7 minutes until it has absorbed all the sauce.
  8. Heat up your tortillas on a griddle and serve your tacos de soya with cilantro, onion, salsa, and lime juice.
  • Category: mains
  • Method: Stove
  • Cuisine: Mexican

Keywords: tacos de soya, vegan street tacos, soy meat tacos, soy tacos, vegan

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