These Crispy Vegan oven baked tacos are crunchy, high-protein, and unbelievably satisfying. Made with meaty TVP taco filling and baked to golden perfection, they’re the easiest way to upgrade taco night without frying or mess.
0 Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
1 Start by heating a large skillet over medium low heat and adding a splash of water or cooking oil to coat. Add in the onion and garlic and sauté until tender and fragrant, about 3 minutes. Next, add in the tomato paste, TVP, and seasonings and stir to combine.
2 Pour in the water and add the bouillon, coconut aminos and sriracha, stirring until the TVP has rehydrated and the mixture has transformed into a meat-like texture. Season to taste with salt and pepper.
3 Prepare the beans by draining most of the liquid from the can and pouring the remaining liquid and beans into a bowl. Roughly mash and stir in the nutritional yeast, garlic and salt.
4 Assemble each taco by adding a layer of beans, topping with taco meat, and folding in half. Transfer to the prepared baking sheet and bake for 20-25 minutes until golden and crisp, flipping once halfway through. You can lightly spray each taco with oil if you would like, but they get nice and crispy on their own!
5 Prepare the crema by combining the yogurt, salsa and sriracha. Adjust to your liking for desired spice and creaminess by adjusting the ratios slightly.
6 Remove the tacos from the oven and top with the green onions and cilantro. Serve with the crema for dipping or drizzle over each one!
