Mexican-Style TVP Soy Chunks
These Mexican-style TVP soy chunks are smoky, savory, and perfect for meal prep. The soy chunks simmer in tomato broth to soak up flavor, then get pan-fried with onions, garlic, beans, corn, and warm spices until everything is rich and a little caramelized. Use it as a tortilla filling, spoon it over baked potatoes, or add it to a burrito bowl.
Hydrate the Soy Chunks Instructions
- In a pot, whisk together the vegetable broth and tomato paste. Add the TVP soy chunks.
- Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the soy chunks are tender and have absorbed flavor.
- Drain very well in a colander (they’ll be hot). For best texture, gently press/squeeze out excess liquid.
Mexican Mix Instructions
- Chop the onion. Heat 3 tbsp olive oil in a large skillet over medium heat.
- Add the onion and 1/2 tsp salt and sauté for 4–5 minutes until softened.
- Peel and finely chop the garlic, add it to the pan, and sauté for 1 minute until fragrant.
- Add the drained soy chunks to the skillet. Drain and rinse the pinto beans and sweet corn, then add them as well.
- Add the remaining 3 tbsp olive oil, plus the remaining salt, garlic powder, onion powder, sweet paprika, smoked paprika, and a pinch of chili. Mix well.
- Fry for about 15–20 minutes, stirring occasionally, until the mixture is browned in spots and smells amazing.
- Serve with baked potatoes, rice, or use as a filling for tortillas.
Notes
- Drain and squeeze the soy chunks well — the drier they are, the better they brown in the pan.
- If your broth is salty, taste near the end before adding the full extra teaspoon of salt.
- Want it saucier? Add a splash of broth back in during frying.
- Great as meal prep: keeps 3–4 days in the fridge and reheats well in a skillet.
- Awesome add-ons if you have them: lime juice, chopped cilantro, jalapeño, or a little cumin.
Equipment Needed
- Pot
- Stove
- Whisk
- Colander
- Wooden Spoon
- Measuring Cups
- Skillet
- Knife
- Cutting Board
- Can Opener
- Kitchen Scale
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