Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.

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.

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.

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.

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!

Prepare the crema by combining the yogurt, salsa and sriracha. Adjust to your liking for desired spice and creaminess by adjusting the ratios slightly.

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!