Credits: THE BUDDHIST CHEF
|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|
Rehydrate textured vegetable protein in hot water. Set aside.
In a skillet, heat oil over medium-high heat and sauté onion for 5 to 10 minutes.
Add garlic, chili powder, agave nectar or maple syrup, soy sauce, and ketchup. Mix well.
Mix in rehydrated textured vegetable protein as well as soaking water.
Continue cooking until liquid has evaporated. If texture becomes too dry, add 1 cup (250 mL) water to mixture.
Spoon mixture into tacos and garnish with lettuce, tomato and avocado.