Very Good Vegan Tacos

Very Good Vegan Tacos

By EMMA LAPERRUQUE

These easy vegan tacos are startlingly satisfying, all thanks to
one underrated ingredient—Soy Curls. This plant-based
protein is made solely from soybeans. But unlike tofu, which
is perishable, Soy Curls are shelf-stable. That means you
can keep them in the pantry and always be minutes away from
a budget-friendly, fiber-rich meal. (They’re also gluten-free
if that’s a hurdle for you with seitan.)

Ingredients

INGREDIENTS

3 Tbsp. Foods Alive Nutritional Yeast

1 8-oz. package Butler Soy Curls
3 cups low-sodium vegetable broth

4 tsp. ground cumin
1 Tbsp. smoked paprika
2 tsp. garlic powder
2 tsp. onion powder

1⁄2 tsp. cayenne pepper
1 tsp. Diamond Crystal or 1⁄2 tsp.
Morton kosher salt, plus more
1⁄3 cup vegetable oil
Warm corn tortillas, homemade or
store-bought salsa, vegan sour cream
(optional), thinly sliced radishes,
sliced avocado, chopped cilantro, hot
sauce, and lime wedges (for serving)

Preparation

STEP 1

Place Soy Curls in a medium heatproof
bowl. Heat broth in small saucepan
over medium-high until warm, about
5 minutes. Add nutritional yeast
and stir to dissolve. Pour over Soy Curls;
weigh down with a small plate to
keep them submerged. Let sit until
hydrated, 10–15 minutes.

STEP 2

Meanwhile, stir cumin, paprika, garlic
powder, onion powder, cayenne, and
1 tsp. Diamond Crystal or 1⁄2 tsp. Morton
kosher salt in a small bowl to combine;
set spice mixture aside.

STEP 3

Drain Soy Curls in a fine-mesh sieve,
squeezing gently to remove excess liquid.
Return to bowl and add reserved spice
mixture; toss to coat Soy Curls evenly
(your hands are great for this).

STEP 4

Heat oil in a large nonstick skillet over
medium-high. Add spiced Soy Curls and
toss to coat in oil. Spread out into a
single layer and cook, tossing occasionally,
until browned and crisp in spots,
8–10 minutes. Taste and season with
more salt if needed.

STEP 5

Build tacos with tortillas, Soy Curls,
salsa, vegan sour cream (if using),
radishes, avocado, and cilantro. Serve
with hot sauce and lime wedges for
squeezing over.

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