Dinner: TVP TACOS
Directions
To hydrate the TVP, combine it with hot water in a 1:1 ratio. For this recipe, mix 3 cups of TVP with 3 cups of water. Allow it to sit for 10 minutes.
In a pan over medium-high heat, sauté the diced onion. If your pan isn't non-stick, add a dab of salsa to prevent sticking.
Chop up a red bell pepper and slice the cabbage thinly then add them both to the pan with the onions.
Once the TVP is rehydrated, add it to the pan. Season with 2 tablespoons (18g) of taco seasoning. Continue to cook for 3-5 minutes, stirring occasionally.
Separately, chop one tomato and a handful of fresh cilantro.
Drain and rinse one can each of black beans and corn.
After everything in the pan is cooked, remove from heat and divide evenly across 4 containers.
To each container, add black beans, corn, ½ cup (130g) of salsa, and ¼ cup (45g) of chopped tomato.
Garnish each serving with fresh cilantro and a lime wedge for added flavor.
NUTRITION HIGHLIGHT
This meal is a protein powerhouse. Textured Vegetable Protein is a complete protein source, which means it contains all nine essential amino acids. Combined with the protein from the black beans and corn, this dish provides a substantial amount of plant-based protein.