Soy Curl Tacos

I LOVE soy curls! They’re so easy to make and extremely versatile because they absorb flavour so well. I use them to make Vegan “Chicken” (and BBQ Soy Curl “Chicken”), in my Vegan Chicken Pot Pie Casserole, and so much more. Loaded with protein, easy to crisp up, and boasting a wonderfully satisfying, chewy texture, they’re a vegan’s best friend.

Here, I infused them with smoky, tomato-y, Mexican-inspired flavour (the spice mix is out of this world) and loaded them into tortillas with avo and crunchy veggies. For me, though, what takes these tacos over the edge is the lime sauce. It’s tangy, it’s creamy, it’s got just the right hit of heat, and it’s the secret to the best taco night ever. Get ready to be obsessed!

Why These Soy Curl “Chicken” Tacos are Perfect For Weeknights

If you’re in the mood for some vegan tacos, I’ve got a few reasons why this recipe is a must:

• I didn’t hold back on flavour here. The soy curl “chicken” and the sauce are just exploding with Mexican-inspired pizzazz that’ll keep you coming back for seconds.
• The soy curls have this wonderfully chewy interior with a crisped-up exterior that’s sure to satisfy vegans and non-vegans alike.
• These tacos come together in just 45 minutes, making them a lovely option for weeknights when you don’t have a ton of time but still want to get creative. You can also easily change up the toppings for whatever you have on hand, so no grocery runs needed.

Notes on Ingredients

Soy curl tacos, here you come! Here’s what you’ll need to make ’em. Please see the recipe card for precise measurements.

Soy Curl Filling

• Soy curls – You can find soy curls at many health food stores or make your own.
• Vegetable broth – Water is fine in a pinch, but it won’t impart as much flavour. The broth should be hot; otherwise, it won’t hydrate the soy curls as effectively.
• Olive oil – Or avocado oil.
• Yellow onion – Thinly sliced. White onion, red onion, or shallot would also work.
• Garlic – Minced.
• Tomato paste – The tomato paste gives the soy curls a beautiful reddish colour and adds depth to the flavour profile.
• Spice mix. Chili powder, ground cumin, smoked paprika, dried oregano, onion powder, chipotle powder* (or cayenne pepper), fine sea salt (or table salt), and freshly ground black pepper.

*Chipotle powder adds a subtle smoky heat that works especially well with the cumin and smoked paprika in the taco filling.

Creamy Taco Lime Sauce

• Vegan sour cream – Grab some at the store (you can usually find it near the tofu) or make your own. My Vegan Sour Cream recipe is quick and easy to whip up.
• Vegan mayonnaise – Find it near where you’d find tofu at your grocery store or try my homemade Vegan Mayo.
• Lime juice – Squeezed fresh from the fruit for the best flavour.
• Taco seasoning – Grab a pack from the store or make your own with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, fine sea salt, and black pepper.
• Salsa – Just a little bit to add a pleasant acidity and complexity to the sauce.
• Fine sea salt – Table salt would also work.

For Serving

• Small tortillas – Corn or flour will do. Tortillas are often made with butter, so make sure yours are vegan if that matters to you.
• Shredded lettuce – Or cabbage. For the perfect crunch.
• Veggies. Halved cherry tomatoes (or diced Roma tomato), and thinly sliced red onion (or Quick Pickled Red Onion).
• Sliced avocado. I like Hass avocados.
• Chopped fresh cilantro – Some people find cilantro to have a soapy taste. I don’t, but if you do, you could use chopped fresh parsley or chives instead.
• Lime wedges – For squeezing.

How to Make Soy Curl Tacos (Vegan Chicken Tacos)

Ok, time to start cookin’. Here’s a quick look at how to make vegan “chicken” tacos. For more detailed instructions, see the recipe card below.

• Rehydrate the soy curls. Soak the soy curls in hot vegetable broth for 10 minutes. Drain the soy curls, then gently squeeze out as much excess liquid as possible.
• Make the seasoning. Whisk together the spice mix and set aside.

• Cook the onion. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 4-5 minutes.
• Build flavour. Add the minced garlic and tomato paste and sauté for 1 minute.

• Warm the tortillas. Warm the tortillas in a dry skillet for about 20 to 30 seconds per side.
• Assemble the tacos. Fill each tortilla with a layer of shredded lettuce, and top with the soy curl filling, veggies, avocado, and cilantro. Drizzle with the lime sauce and serve with lime wedges.

Expert Tips

• Use HOT broth. If the broth is too cool, it won’t hydrate the soy curls well. Heat it on the stove or microwave until piping hot.
• Squeeze those soy curls. Squeezing excess liquid from the soy curls helps them brown better and gives the filling a more satisfying texture.
• High (ish) heat. You want to brown the soy curls over medium-high heat. If the heat is too low, they won’t crisp up properly.
• Don’t crowd the skillet. Use a large enough skillet to comfortably fit all of the soy curls. There should be a little space between each. If they are crowded, they won’t crisp up properly. If your skillet is on the smaller side, go ahead and brown the curls in batches.
• Adjust the seasonings. When making the sauce, give it a taste and feel free to add more lime juice, taco seasoning, or salt if desired.

Taco Toppings

I went with shredded lettuce, tomato, red onion, avocado, and chopped fresh cilantro, but that doesn’t mean you can’t try something different. Here are a few fun ideas:

• Something pickled. Whether it’s pickled red onion, pickled cabbage, pickled radishes, pickled jalapeños, or pickled carrots, it’s hard to go wrong. My Quick Pickling recipe works with most veggies. Check it out!
• Fruity touch. If you want to introduce a tropical feel to these tacos, consider topping them with diced mango or my Pineapple Salsa!
• On the fresh side. Want more crunch? Sliced radishes or thinly sliced jalapeños would make an excellent addition.
• Beans. If you’re looking for a little extra protein, consider adding black beans or refried beans to these tacos. This Black Bean and Corn Salsa would also be yummy.
• Vegan cheese. I love adding a little crumbled Cotija-style vegan cheese to these bad boys. Or, you could try drizzling a little Creamy Vegan Queso on top.
• Different sauces – The creamy lime sauce in this recipe is pretty hard to beat, but feel free to experiment with some chipotle aioli, guacamole, pico de gallo, or a salsa of your choosing. My Restaurant-Style Blender Salsa is a winner. If salsa isn’t enough, crank up the heat with a little Scotch Bonnet Pepper Hot Sauce.

Storage and Reheating

These vegan tacos make for great leftovers. That said, I would store the components separately to prevent sogging up the tortillas and the soy curls. I’d also opt not to store the fresh veggies, avocado, and cilantro. Prep those and heat the tortillas just before assembling and serving.

Here’s how to store your leftovers:

• Refrigerator: Once cool, seal the soy curls in one airtight container and the sauce in another. Both components will keep in the fridge for up to 4 days.
• Freezer: Seal the fully cooled leftover soy curls in a freezer-safe airtight container and store them in the freezer for up to 3 months. Thaw in the fridge. The sauce won’t thaw well, so whip up a fresh batch when you’re ready to tuck back in.
• To reheat: Reheat the soy curls over medium heat on the stovetop to restore crispiness. You could reheat them in the microwave, but they’ll lose much of their crunch. Prep your veggies, avo, cilantro, and sauce (if applicable), heat fresh tortillas, assemble, and enjoy!

More Vegan Taco Recipes

If you’re looking for more ways to keep taco night interesting, here are a few more vegan-friendly recipes for you to try:

• Crispy Beer-Battered Vegan Fish Tacos
• The Best Vegan Tacos
• Southwestern Breakfast Tacos
• Sweet Potato and Black Bean Tacos
• Vegan Birria Tacos

Enjoy friends! If you make these soy curl tacos, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!