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vegan street tacos on a plate with salsa.

Tacos de Soya

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5 from 4 reviews

  • Author: Anna Rios
  • Total Time: 30 minutes
  • Diet: Vegan


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.


Units 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


  • 7 dried guajillo or california chiles
  • 1/2 cup water
  • 3 garlic cloves
  • 1/4 cup soy sauce o salsa Maggie
  • 1/2 onion


  • Corn tortillas of choice
  • Chopped cilantro
  • Dice onion
  • Fresh limes
  • Salsa of choice


  1. Soak dried guajillo chilies overnight or for 20 hours in boiling hot water.
  2. Bring a pot of 4 cups of water to a boil. Add the bay leaf, lime juice, onion, and TVP (soya). 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 it 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 according to preference. 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 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.
  • Prep Time: 10
  • Cook Time: 20
  • Category: mains
  • Method: Stove
  • Cuisine: Mexican