Truly Terrific Tacos
Makes 10 to 12 tacos
People often ask if I missed meat when I became a vegetarian. My answer is an emphatic "Definitely not!" But I did miss tacos . . . until I discovered textured vegetable protein, a soyfood that makes one of the tastiest tacos around. Look for textured vegetable protein (or TVP) in natural food stores and some supermarkets.
1 cup water
1 small onion, chopped
2 garlic cloves, minced or crushed
1/2 small bell pepper, finely diced
3/4 cup textured vegetable protein
1 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1 tablespoon nutritional yeast (optional)
1 tablespoon soy sauce
12 corn tortillas
1 cup shredded romaine lettuce
4 green onions, sliced
1 medium tomato, diced
1 avocado, cut into strips (optional)
1/2 cup salsa or taco sauce
Heat the water in a large pan and cook the onion, garlic, and bell pepper until the onion is soft, about 5 minutes.
Add textured vegetable protein, tomato sauce, chili powder, cumin, oregano, nutritional yeast (if you are using it), and soy sauce. Cook over low heat until the mixture is fairly dry, about 8 minutes.
Heat a tortilla in a heavy skillet, flipping it from side to side until soft and pliable. Place a small amount of filling along the center and fold tortilla over it. Cook about 1 minute on each side. Garnish with lettuce, onions, tomato, avocado, and salsa.
Nutrition information per taco: 105 calories; 6 g protein; 18 g carbohydrate; 1 g fat; 63 mg sodium; 0 mg cholesterol
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