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)
- 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)
Toppings and Assembly
- 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: Place the soy curls in a large heatproof bowl and pour the hot vegetable broth over them, ensuring they are fully submerged. Let sit for about 10 minutes until softened.
- Drain and squeeze: Drain the soy curls through a colander. Once cool enough to handle, gently squeeze out excess liquid to ensure they brown properly when cooked.
- Make the seasoning: In a small bowl, whisk together chili powder, cumin, smoked paprika, oregano, onion powder, chipotle powder or cayenne, salt, and black pepper until evenly combined.
- Cook the onion: Heat olive oil in a large skillet over medium-high heat. Add sliced onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Build flavour: Add minced garlic and tomato paste to the skillet, cooking for about 1 minute while stirring constantly, until fragrant and the tomato paste darkens slightly.
- Brown the soy curls: Add drained soy curls to the skillet and sprinkle the prepared seasoning over them. Stir well to coat all pieces. Cook for 6-8 minutes, stirring occasionally, until the soy curls develop browned spots and slightly crispy edges. Remove from heat.
- Make the creamy taco lime sauce: In a small bowl, whisk together vegan sour cream, vegan mayonnaise, lime juice, taco seasoning, salsa, and a pinch of salt until smooth and creamy. Adjust seasoning to taste.
- Warm the tortillas: Heat tortillas in a dry skillet for 20-30 seconds per side, or warm over a gas flame for a light char, or wrapped in foil in a warm oven until soft and pliable.
- Assemble the tacos: Lay a layer of shredded lettuce or cabbage on each tortilla. 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
- Make sure to squeeze out as much liquid as possible from the rehydrated soy curls to get a good sear and avoid steaming.
- You can adjust the heat level by varying the amount of chipotle powder or cayenne.
- For extra smoky flavor, try warming tortillas directly over a gas flame to char slightly.
- Use gluten-free tortillas if needed to keep this recipe gluten-free.
- Leftover filling can be stored in the fridge for up to 3 days and reheated in a skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
