MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Soy Curl Tacos
Categories: Mexican
Yield: 4 Servings

2 c Soy curls (170 g)
2 c Vegetable broth (480 ml);
- hot
2 tb Olive oil (30 ml)
1 md Yellow onion (150 g);
- thinly sliced
3 cl Garlic (9 g); minced
1 tb Tomato paste (16 g)
2 ts Chili powder (5 g)
1 1/2 ts Ground cumin (4 g)
1 ts Smoked paprika (2 g)
1 ts Dried oregano (1 g)
1 ts Onion powder (3 g)
1/4 ts Chipotle powder or
- cayenne pepper (0.5 g);
- up to 1/2 ts (1 g)
1 ts Fine sea salt (6 g)
1/2 ts Black pepper (1 g);
- freshly ground
1/2 c Vegan sour cream (120 g)
1/4 c Vegan mayonnaise (60 g)
1 tb Lime juice (15 ml)
1 ts Taco seasoning (3 g);
- up to 1-1/2 ts (5 g)
2 tb Salsa (30 g);
- smooth or finely blended
1 pn Fine sea salt (<1 g); scant
8 sm Corn or flour tortillas
- (320 g)
2 c Lettuce or cabbage (120 g);
- shredded
1 c Cherry tomatoes (150 g);
- halved
1 lg Avocado (200 g); sliced
1/2 sm Red onion (40 g);
- very thinly sliced
1/2 c Fresh cilantro leaves
- (20 g)
Lime wedges; as desired

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.

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 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.

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.

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.

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.

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.

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.

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.

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.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/soy-curl-tacos/>

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