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🌮 Vegan Chicken Tacos (Soy Curl Tacos)
Ingredients
- 2 cups soy curls
- 2 cups warm water or use broth for even more flavor
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon corn starch or potato starch
- ½ teaspoon ground coriander
- ½ teaspoon lemon pepper or use ¼ teaspoon black pepper and another pinch of salt
- ½ teaspoon salt
- 1 tablespoon oil
- 1 tablespoon lime juice
- 8 small flour tortillas or corn tortillas
- lettuce, tomato, onion, vegan cheddar shreds, cilantro, vegan sour cream for topping - optional - use your favorite chicken taco toppings!
Instructions
- Place the soy curls into a bowl and pour on enough boiling water to cover them completely. Let them soak for 10 minutes, then drain them. When the soy curls are cool enough to handle, squeeze out the excess water and transfer them to a high-sided bowl or a large, zip top bag.
- Add the lime juice to the soy curls, tossing to coat well. In a separate small bowl, combine the salt and all of the spices and cornstarch. Add the spices to the bowl or bag of soy curls, and toss to coat the soy curls really well in all of that seasoning.
- Heat the oil in a pan on medium-high heat and add the soy curls. Cook, stirring frequently, for 7-10 minutes, until the soy curls start to brown and turn crispy.
- Divide the vegan chicken mixture between your tortillas, and add toppings of your choice. Serve immediately.
Notes
Nutritional information does not include toppings.
Leftover soy curls will keep for up to 3-4 days in the fridge. Store the soy curls, tortillas, and toppings separately. I have not tried freezing these.
Servings 4
Nutrition
Calories: 380kcal | Carbohydrates: 46g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 771mg | Potassium: 148mg | Fiber: 11g | Sugar: 8g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 8mg
