Flavorful vegan tacos featuring seasoned soy curls with crispy texture, served with guacamole and fresh salsa in warm tortillas for a satisfying plant-based Mexican meal.
mexican
Nutrition
Provides plant-based protein from soy curls with healthy fats from avocado and moderate carbohydrates from tortillas.
| Calories | 280 kcal |
| Energy | 1172 kJ |
| Protein | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Carbohydrate | 35 g |
| Sugars | 4 g |
| Dietary Fibre | 4 g |
| Sodium | 355 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchveganmain coursetacosstovetop
Ultimate Vegan Tacos
Rainbow Plant Life (Nisha)
8
servings
0
per serve
0
minutes
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Ingredients
Equipment
Fine-mesh sieve
Large nonstick frying pan
Small bowl
Silicone spatula
Instructions
1
Heat the water and Better Than Bouillon in a medium saucepan until barely simmering, whisking to dissolve the BTB. Or, heat in the microwave until very warm.
2
If there are a lot of dusty soy curls crumbs, strain those in a fine-mesh sieve, then measure them out.
3
Soak the soy curls: Add the soy curls to the hot broth and push down to submerge. Remove the pan from the burner. Soak for 10 minutes, stirring a few times throughout. Drain the soy curls in a colander and let cool off a bit. While they soak, make the Simple Guacamole (and/or salsa of choice).
4
Squeeze out the liquid (once they’re no longer super hot): Take one handful of soy curls and cup them between both hands. Positioned over the sink or a bowl, give one firm and long squeeze until the broth goes from a steady stream to droplets. Set aside on a cutting board and repeat. You should have squeezed out a fair amount of liquid (~heaping ⅓ cup or 90 mL).
5
Slice the thicker soy curl pieces lengthwise so they’re ~ ¼” wide / 6 mm (or just roughly chop them), as this helps the soy curls crisp up more and cook evenly.Note: If short on time, skip this step.
6
Batter the soy curls: To the soy curls in the bowl, add ½ tablespoon of tamari, then toss with your hands or a silicone spatula. Add another ½ tablespoon tamari and toss again. Add the last ½ tablespoon of tamari and toss well. Then, add the cornstarch and several cracks of pepper and toss again until well-coated.
7
Pan fry the soy curls: Heat a large nonstick frying pan over medium heat with 2 tablespoons of oil for 2 minutes. Once shimmering, add the soy curls and stir to coat in the oil. Stir every 2 minutes, stirring closer to every 90 seconds toward the end of cooking, until browned and crisp on the outside, for a total of 10 to 12 minutes.
8
While the soy curls are cooking, temper the Taco Seasoning.Mix together all the ingredients for the Taco Seasoning in a small bowl. Heat your smallest saucepan over medium heat with 1 ½ tablespoons of oil.After a minute or two, or once shimmering, add the Taco Seasoning. Stir almost constantly for 30 seconds, or until very aromatic. Immediately take off the heat and pour into a medium bowl to cool slightly.
9
Once the soy curls are done pan-frying, transfer to the bowl with the tempered Taco Seasoning and toss to coat the soy curls. Taste, adding a pinch of salt as needed.
10
Warm the tortillas: Heat your frying pan over medium heat for a few minutes. Add a couple tortillas and heat until warm and they puff up a bit; repeat. Or, simply warm in the microwave.
11
Assemble: Spread some Simple Guacamole onto each tortilla: top with seasoned soy curls, and salsa of choice (using a slotted spoon if there’s a lot of liquid). Serve with lime wedges to squeeze on top.
Ultimate Vegan Tacos
Rainbow Plant Life (Nisha)
8
servings
0
per serve
0
minutes
Flavorful vegan tacos featuring seasoned soy curls with crispy texture, served with guacamole and fresh salsa in warm tortillas for a satisfying plant-based Mexican meal.
mexican
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Fine-mesh sieve
Large nonstick frying pan
Small bowl
Silicone spatula
Instructions
1
Heat the water and Better Than Bouillon in a medium saucepan until barely simmering, whisking to dissolve the BTB. Or, heat in the microwave until very warm.
2
If there are a lot of dusty soy curls crumbs, strain those in a fine-mesh sieve, then measure them out.
3
Soak the soy curls: Add the soy curls to the hot broth and push down to submerge. Remove the pan from the burner. Soak for 10 minutes, stirring a few times throughout. Drain the soy curls in a colander and let cool off a bit. While they soak, make the Simple Guacamole (and/or salsa of choice).
4
Squeeze out the liquid (once they’re no longer super hot): Take one handful of soy curls and cup them between both hands. Positioned over the sink or a bowl, give one firm and long squeeze until the broth goes from a steady stream to droplets. Set aside on a cutting board and repeat. You should have squeezed out a fair amount of liquid (~heaping ⅓ cup or 90 mL).
5
Slice the thicker soy curl pieces lengthwise so they’re ~ ¼” wide / 6 mm (or just roughly chop them), as this helps the soy curls crisp up more and cook evenly.Note: If short on time, skip this step.
6
Batter the soy curls: To the soy curls in the bowl, add ½ tablespoon of tamari, then toss with your hands or a silicone spatula. Add another ½ tablespoon tamari and toss again. Add the last ½ tablespoon of tamari and toss well. Then, add the cornstarch and several cracks of pepper and toss again until well-coated.
7
Pan fry the soy curls: Heat a large nonstick frying pan over medium heat with 2 tablespoons of oil for 2 minutes. Once shimmering, add the soy curls and stir to coat in the oil. Stir every 2 minutes, stirring closer to every 90 seconds toward the end of cooking, until browned and crisp on the outside, for a total of 10 to 12 minutes.
8
While the soy curls are cooking, temper the Taco Seasoning.Mix together all the ingredients for the Taco Seasoning in a small bowl. Heat your smallest saucepan over medium heat with 1 ½ tablespoons of oil.After a minute or two, or once shimmering, add the Taco Seasoning. Stir almost constantly for 30 seconds, or until very aromatic. Immediately take off the heat and pour into a medium bowl to cool slightly.
9
Once the soy curls are done pan-frying, transfer to the bowl with the tempered Taco Seasoning and toss to coat the soy curls. Taste, adding a pinch of salt as needed.
10
Warm the tortillas: Heat your frying pan over medium heat for a few minutes. Add a couple tortillas and heat until warm and they puff up a bit; repeat. Or, simply warm in the microwave.
11
Assemble: Spread some Simple Guacamole onto each tortilla: top with seasoned soy curls, and salsa of choice (using a slotted spoon if there’s a lot of liquid). Serve with lime wedges to squeeze on top.
dinnerlunchveganmain coursetacosstovetop
Nutrition
Provides plant-based protein from soy curls with healthy fats from avocado and moderate carbohydrates from tortillas.
| Calories | 280 kcal |
| Energy | 1172 kJ |
| Protein | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Carbohydrate | 35 g |
| Sugars | 4 g |
| Dietary Fibre | 4 g |
| Sodium | 355 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
