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.

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

In a small pot, bring the vegetable broth or water to a boil, then remove it from the heat.

Step 2

Stir in the TVP, cover the pot, and let it rehydrate for about 5 minutes. Once done, fluff with a fork.

Step 3

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.

Step 4

In a large bowl, add the romaine lettuce as the base.

Step 5

Layer the salad with cherry tomatoes, black beans, red onion, corn, diced avocado, and the cooked TVP mixture.

Step 6

Drizzle the juice of one lime over the salad and sprinkle with salt and black pepper. Toss gently to combine.

Step 7

Top the salad with crushed tortilla chips, chopped cilantro, and a dollop of vegan sour cream or dressing of your choice.

Step 8

Serve immediately and enjoy your TVP Taco Salad!

Nutrition Facts

Serving size	1482.7 grams (1482.7g)

Amount per serving	% Daily Value*
Calories	1891

Total Fat 65.90g	84%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 1.80g
Cholesterol 0mg	0%
Sodium 4761mg	207%
Total Carbohydrate 204.90g	75%
Dietary Fiber 67.90g	243%
Total Sugars 25.30g
Protein 135.20g	270%

Vitamin D 0IU	0%
Calcium 627mg	48%
Iron 30mg	164%
Potassium 6710mg	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.

Source of Calories

Fat: 30.4%

Protein: 27.7%

Carbs: 42.0%