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.
- 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
- Soak dried guajillo chilies overnight or for 20 hours in boiling hot water.
- 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.
- While the TVP is cooking, add all the sauce ingredients to a blender and blend until a thick but smooth chili paste forms.
- Drain, rinse, and squeeze all the liquid from the TVP. Get it as dry as possible before adding it to the pan.
- 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.
- 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.
- Cook the TVP in the sauce for an additional 5 minutes until it has absorbed all the sauce.
- 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
Keywords: tacos de soya, vegan street tacos, soy meat tacos, soy tacos, vegan