Ultimate Vegan Tacos

• 2 cup (480 mL) water
• 2 tsp Better than Bouillon “no chicken” base ((see Note 1 for sub))
• 4 oz (114g) soy curls ((see Note 2))
• 1½ tbsp tamari ((or soy sauce), divided)
• 2 tbsp (16g ) cornstarch ((see Note 3 for sub))
• Freshly cracked black pepper
• 3½ tbsp avocado oil or olive oil, (divided)
• 8 flour tortillas (or corn tortillas) ((6 to 7” diameter / 15 to 17 cm))
• 1½ tsp ancho (or regular) chili powder
• 1 tsp ground cumin
• 1 tsp chipotle chile flakes
• ½ tsp dried oregano
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 tsp organic brown sugar
• Simple Guacamole ((see next recipe card))
• Mango Avocado Salsa ((or salsa of choice such as pico de gallo))
• Lime wedges

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.