Credits: THE BUDDHIST CHEF

Ingredients

1 2/3 cups textured vegetable protein (125 g)
3 cups hot water (750 mL)
1 onion, chopped
2 tablespoons vegetable oil (30 mL)
1 clove garlic, chopped
1 teaspoon chili powder (5 mL)
1 tablespoon agave nectar or maple syrup (15 mL)
3 tablespoons soy sauce (45 mL)
2 tablespoons ketchup (30 mL)
6 taco shells
1 tomato, diced
Iceberg lettuce, shredded
1 avocado, sliced

Directions

1

Rehydrate textured vegetable protein in hot water. Set aside.

2

In a skillet, heat oil over medium-high heat and sauté onion for 5 to 10 minutes.

3

Add garlic, chili powder, agave nectar or maple syrup, soy sauce, and ketchup. Mix well.

4

Mix in rehydrated textured vegetable protein as well as soaking water.

5

Continue cooking until liquid has evaporated. If texture becomes too dry, add 1 cup (250 mL) water to mixture.

6

Spoon mixture into tacos and garnish with lettuce, tomato and avocado.