Mexican TVP and Cheese


  • 1 cup texturized vegetable protein (tvp)
  • 3/4 cup boiling water
  • Cooking spray
  • 1/2 onion, chopped
  • 3 cloves garlic, crushed
  • 2 tomatoes, chopped
  • 2 teaspoons ground cumin
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons minced chipotle peppers in adobo sauce, or to taste


In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.

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Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.

Stir the Tvp into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.