Ingredients

The following ingredients have 4 Servings
  • 4 oz (2 cups) soy curls
  • warm water for soaking
  • 1/2 cup vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne ((optional for spice))
  • 2 tablespoons light oil ((such as canola or vegetable))
  • 8 small tortillas ((flour, corn, or gluten-free))
  • 1 medium tomato (chopped)
  • 1 avocado (cubed)
  • 1/2 red onion (thinly sliced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 jalapeno (thinly sliced (optional for spice))
  • 1 lime (cut into wedges)

Instruction

  • Add the dried soy curls to a medium bowl and cover with warm water. Let soak for about 10 minutes until the soy curls have softened. Once softened, drain the water and squeeze the soy curls to get out the excess water. This will allow them to brown up nicely. Set aside.
  • In the meantime, add the vegetable broth, chili powder, smoked paprika, cumin, garlic powder, salt, and cayenne to a small bowl or measuring cup and whisk together. Set aside.
  • Heat the oil in a large skillet or non-stick frying pan. Add the squeezed soy curls and fry for 5 - 10 minutes, stirring as needed, until the soy curls are lightly browned, and even slightly charred in some places. Pour in the spiced broth and stir to combine. If needed add a splash more vegetable broth or water as needed to keep the soy curls moist. Remove from heat.
  • Warm the tortillas according to the package directions. Top with a serving of the soy curls, some chopped tomato, avocado, red onion, cilantro, jalapeno, and a squeeze of lime juice. Serve hot.