Soy Curl Tacos (Vegan Chicken Tacos)

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5 from 3 votes

Soy Curl Tacos (Vegan Chicken Tacos)

Just 20 minutes to make, these soy curl tacos are juicy, tender, chewy, and bursting with flavour! The perfect vegan chicken taco! Gluten-free and oil-free options.
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Meal Type: dinner, Lunch
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Vegan Meat
Tool: Stove
Ingredient: soy curls
Servings: 8 soft tacos
Calories: 169kcal
Ingredients
For the soy curls:
  • 4 oz dry soy curls (2 cups)
  • warm water for soaking
  • 1/2 cup(s) vegetable broth
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) smoked paprika
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) cayenne optional for spice
  • 2 tablespoon(s) light oil such as canola or vegetable
For the tacos: (or sub your favorite taco toppings)
  • 8 taco sized flour or corn tortillas soft or crunchy (gluten-free if preferred)
  • Optional toppings for soy curl tacos: tomato, avocado, cilantro, jalapeno, lime wedges, red onion, guacamole, salsa, or other favourite taco toppings
Instructions
  • 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, and toppings of choice.
Notes
Oil-free: to make oil-free, omit the oil and instead do a water or broth sauté.
Make-ahead: prepare the soy curls up to step 3. Let cool then store in an air-tight container in the fridge for up to 5 days. Assemble the tacos fresh.
Other serving options: These soy curls aren't just limited to tacos. Prepare the easy vegan soy curl tacos as written, stopping after step 3, and instead of making tacos, layer them onto a salad, serve them as a snack with ranch dressing for a dip, or toss them onto rice or pasta.
Soy Curl Substitute: while soy curls can be easy to find in some parts of the world, they can be very difficult to find, or very costly in other places. Soy Chunks, Soya Chunks, TVP Chunks are all basically the same thing, just in different shapes, so try looking out for these intead. You can also substitute soy curls for extra-firm tofu or your favorite store-bought vegan meat alternative. There is no need to soak tofu or vegan meat alternatives so you can skip to step 2.
Nutrition
Serving: 1taco without added toppigns | Calories: 169kcal | Carbohydrates: 20g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 416mg | Potassium: 65mg | Fiber: 3g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan