Soy Tacos
Soy Tacos
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Servings
4-6
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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2 cups dry textured vegetable protein (TVP)
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6 cups water, for boiling
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2 tablespoons oil
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2 tablespoons meat seasoning (vegetarian-friendly)
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1 tablespoon garlic powder
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2 teaspoons ground cumin
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1 teaspoon black pepper
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Salt, to taste
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3 jalapeños, finely chopped
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1 medium onion, thinly sliced
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1 tablespoon oil
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12–16 corn tortillas
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Oil, for warming tortillas
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Chopped onion
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Fresh cilantro, chopped
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Lime wedges
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Your favorite salsa
For the Soy
For the Jalapeños and Onion
For the Tacos
Directions
Bring 6 cups of water to a boil in a large pot. Add the dry textured vegetable protein (TVP) and boil for 8–10 minutes, or until fully hydrated and tender.
Drain the soy thoroughly. Once cool enough to handle, gently press or squeeze out as much excess water as possible. This will help the soy brown and crisp up on the griddle.
Preheat your Blackstone griddle to medium-high heat. Add 1 tablespoon of oil, followed by the chopped jalapeños and sliced onion. Sauté for 4–5 minutes, stirring occasionally, until softened and lightly browned.
Move the jalapeños and onion to one side of the griddle. Add 2 tablespoons of oil to the open cooking surface, then spread the drained soy into an even layer.
Season the soy with meat seasoning, garlic powder, cumin, and black pepper. Add salt to taste, if needed.
Combine the seasoned soy with the sautéed jalapeños and onion. Cook for 8–10 minutes, stirring occasionally, until the soy is golden brown and slightly crispy around the edges.
Add a little oil to another section of the griddle. Place the corn tortillas on the cooking surface and warm for 30–45 seconds per side, until soft and lightly crisp around the edges.
Fill each tortilla with a generous portion of the soy mixture. Top with chopped onion, fresh cilantro, a squeeze of lime, and your favorite salsa.
