Veggie Tacos

Since I've cut down the meat to minimum, I am always finding out new ways to substitute it. I love the Mexican food, so I tried how would textured soy protein (TSP) work in a taco filling. It turned out it works great!

For 2 persons you will need:

For the Filling:

• 1 onion, chopped
• 1 tomato, chopped or 2-3 Tbsp. tomato puree
  
• 1 clove garlic, minced
• 100g of dry textured soy protein (TSP)
  
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• a splash of light soy sauce
  
• 1/2 of a red bell pepper, diced plus, if desired, one Jalapeño pepper, also diced

Other ingredients:
You will also need some taco shells, some sliced vegetables to garnish, and maybe some grated cheese to put on top of the tacos.

You can also make a dressing for the vegetables. Just mix the following ingredients together (adding some water for the right consistency if needed):

• 1 Tbsp sour cream
• 1 tps olive oil
• 1 Tbsp vinegar
• ground coriander
• 1/4 clove garlic, grated
• salt and pepper
  

First rehydrate the TSP by pouring a little boiling water over it, just enough so it soaks the water completely! Then sauté the diced peppers in a little oil. Meanwhile, turn the oven to 150 degrees Celsius. Remove the peppers to a plate, add a little bit more oil and fry the onions for a minute. Add the garlic and rehydrated TSP, stir and fry a bit, then add the cumin, oregano, chili powder and ground black pepper. Put the taco shells in the oven. Fry a bit more, then add a little bit of soy sauce. Again fry until the mixture gets a bit dry, then add the chopped tomatoes or the tomato pure. Cook for a little while, then check for seasoning. Add salt and pepper to taste. Also, if becoming too dry, add a splash of water, but not too much. The mixture should still be relatively dry.

The taco shells should be heated by now, so take them out of the oven, put on a plate and stuff with the filling. Sprinkle some grated cheese inside and on top, arrange on a plate with sliced vegetables (cucumber, tomato, lettuce, ...), pour the dressing over the vegetables, and serve with some long grain rice.

Enjoy!