Vegan Soy Curl Tacos
Taco night just got an upgrade! These vegan soy curl tacos pair perfectly crispy soy curl "chicken" with classic taco toppings. Best part? A tangy, creamy lime sauce that takes them to the next level.
Ingredients
Soy Curl Filling
- 2 cups soy curls 170g
- 2 cups hot vegetable broth 480ml
- 2 tablespoons olive oil 30ml
- 1 medium yellow onion thinly sliced, 150g
- 3 cloves garlic minced, 9g
- 1 tablespoon tomato paste 16g
Spice Mix
- 2 teaspoons chili powder 5g
- 1½ teaspoons ground cumin 4g
- 1 teaspoon smoked paprika 2g
- 1 teaspoon dried oregano 1g
- 1 teaspoon onion powder 3g
- ¼ to ½ teaspoon chipotle powder or cayenne pepper 0.5–1g
- 1 teaspoon fine sea salt 6g
- ½ teaspoon freshly ground black pepper 1g
Creamy Taco Lime Sauce
- ½ cup vegan sour cream 120g
- ¼ cup vegan mayonnaise 60g
- 1 tablespoon lime juice 15ml
- 1 to 1½ teaspoons taco seasoning 3–5g
- 2 tablespoons salsa smooth or finely blended, 30g
- Small pinch fine sea salt less than 1g
For Serving
- 8 small corn or flour tortillas about 320g
- 2 cups shredded lettuce or cabbage 120g
- 1 cup cherry tomatoes halved, 150g
- 1 large avocado sliced, 200g
- ½ small red onion very thinly sliced, 40g
- ½ cup fresh cilantro leaves 20g
- Lime wedges as desired
Instructions
Rehydrate the soy curls
- Soak. Place the soy curls in a large heatproof bowl. Pour the hot vegetable broth over them, making sure all of the soy curls are submerged. Let them soak for about 10 minutes, or until fully softened.
- Drain and squeeze. Drain the soy curls in a colander. Once cool enough to handle, gently squeeze out as much excess liquid as possible. Removing the extra moisture helps the soy curls brown properly in the skillet instead of steaming.
Make the seasoning
- Whisk. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, onion powder, chipotle powder or cayenne, salt, and black pepper. Stir until evenly mixed and set aside.
Make the filling
- Cook the onion. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden around the edges.
- Build flavour. Add the minced garlic and tomato paste to the skillet. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly in colour.
- Brown the soy curls. Add the drained soy curls to the skillet and sprinkle the spice mixture evenly over the top. Stir well so the soy curls are coated with the seasonings. Continue cooking for 6 to 8 minutes, stirring occasionally, until the soy curls are browned in spots and develop slightly crispy edges.Remove from the heat.
- Make the creamy taco lime sauce. In a small bowl, combine the vegan sour cream, vegan mayonnaise, lime juice, taco seasoning, salsa, and a small pinch of salt.Whisk until completely smooth and creamy. Taste and adjust with additional lime juice, taco seasoning, or salt if desired.
Assemble
- Warm the tortillas. Warm the tortillas in a dry skillet for about 20 to 30 seconds per side, directly over a gas flame for a lightly charred flavour, or wrapped in foil in a warm oven until soft and pliable.
- Assemble the tacos. Fill each tortilla with a layer of shredded lettuce or cabbage. Top with the seasoned soy curl filling, cherry tomatoes, avocado slices, red onion, and fresh cilantro.Drizzle generously with the creamy taco lime sauce and serve immediately with lime wedges on the side.
Notes
- HOT broth. If the broth is too cool, it won't hydrate the soy curls well.
- Squeeze. Squeezing excess liquid from the soy curls helps them brown better for a crisp, crunchy texture.
- Don't crowd the skillet. If the soy curls are crowded into the skillet, they won't crisp up properly. Brown in batches if needed.
- Storage. Seal any fully cooled leftover soy curls in an airtight container and store them in the fridge for up to 4 days or in the freezer for up to 3 months. Store the sauce in an airtight container in the fridge for up to 4 days (don't freeze it).
- Reheating. Thaw the soy curls in the fridge (if applicable) and reheat on the stove. Then, prep fresh veggies and sauce (if applicable), warm fresh tortillas, and assemble.
Nutrition
Serving: 2tacos | Calories: 648kcal | Carbohydrates: 67g | Protein: 30g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 1725mg | Potassium: 780mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1434IU | Vitamin C: 53mg | Calcium: 279mg | Iron: 8mg