TVP Tacos with Cilantro Serrano Cream Sauce

Vegan TVP Tacos with Cilantro Serrano Cream SauceThis is a very simple, fresh tasting meal that has a nice little kick.

Serrano peppers are only slightly hotter that jalapeños, so if you need to make a substitution, feel free.  I got mine for 7 cents, though.  So you won’t really be breaking the bank here.

Cilantro Serrano Cream Sauce:


1 pkg Silken Tofu (the vacuum packed kind, not the kind in water, it makes for a smoother sauce)

1/2 bunch of Cilantro

2 Serrano Peppers (no seeds if you don’t like it too hot.  I just tossed them in after removing the end)

4 cloves of garlic

2 T Lemon Juice

1 T Lime Juice

1 T Red Wine Vinegar

1 t Sweetener (Vegan’s choice.  Sugar will do… or you can get all fancy and use agave nectar or maple syrup.)

1/4 t Mustard powder

1/4 t Paprika

1/4 t Salt


Toss all of the ingredients into a food processor (or blender) and let it go for a few minutes.  Pour into a bowl and refrigerate.

TVP Taco “Meat”


1 c TVP (Found at your local health food store.  Health Plus is a great one if you’re near Sandusky)

3 T Olive Oil

2 T Red Wine Vinegar

2 T Balsamic Vinegar

1 heaping T Chili Powder

4 cloves Minced Garlic

1 c Water

1 t Salt


Heat a heavy bottomed skillet (I use cast iron) over medium-high heat.  Add olive oil and TVP.  Coat the TVP with olive oil and add the red wine vinegar, balsamic vinegar, chili powder, garlic and salt. Add water once all ingredients are hot.  Reduce heat to low and simmer until it is the desired consistency.


Serve the “Meat” and Cilantro Serrano Cream Sauce on a tortilla (I use corn, but not everyone likes those) with some scallions and diced tomatoes and enjoy!


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