Tacos–a joyous medley of flavors and textures hugged by a warm tortilla–are pure culinary genius, which is why I’m very excited to share these Ultimate Vegan Tacos with you!
These stunners feature umami-packed soy curls, pan-fried to take on the crisp-chew of chicken, then tossed in a luxurious taco-spiced oil. The meaty soy curls are showstoppers all by themselves, but nestled in a tortilla alongside homemade salsa and guacamole, they become the stars of possibly my favorite taco ever (which is saying something, given my obsession with these lentil tacos).
PS: Not familiar with soy curls? They’re a nutritious plant protein powerhouse, made from a single ingredient (non-GMO soybeans) and they’re remarkably meat-like in texture. Even Max gives soy curls his rare “I actually can’t believe this isn’t meat” stamp of approval.
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
(Hand over heart) These soy curls genuinely taste like chicken
Listen friends–I am not exaggerating when I tell you my non-vegan partner is shook every time he eats these tacos because the soy curls so successfully take on the texture and taste of chicken.
And this is no accident–we rigorously tested different methods of preparing soy curls in order to come up with one that produces the soy-based twin, in both flavor and texture, of the chicken you’d find in a taco: meaty, savory morsels with truly satisfying chew.
We achieve this by, first, hydrating the soy curls in an umami-boosting broth made from Better Than Bouillon no chicken base, then thinly slicing them and tossing them with a simple, savory batter. These three techniques yield maximum crispiness (and flavor) during the pan-fry!
A leveled-up, toasty taco-spiced oil
A taco featuring an unspiced protein is, in my book, unforgivable. But when we tried tossing the soy curls with dry spices, they took on a chalky texture which is, in my book, also unforgivable.
The solution? A fun application of a technique used in Indian cooking: tempering spices in oil (if you’ve made my Dal Tadka, you’re already a pro!). When you briefly toast the taco spice blend in oil before pouring it over the cooked soy curls, you’re rewarded with a richly spiced taco filling that retains its meaty texture without drying out.
Ingredient notes
Soy curls
I would like to hold some space for the folks who, having repeatedly read the term “soy curls” in this blog post, are still picturing something that might line a hamster cage. Rest assured, if I had been in the room when these were being named, I’d have lobbied for something like “Sexy Protein Swoops.” Alas, I was not consulted.
Soy curls are the genius brainchild by Butler Foods and made from a single ingredient: non-GMO soybeans. They come dehydrated (think: incredibly nutritious space food) so they need rehydrating, preferably with a flavor-powerhouse, as the curls have very little flavor on their own. This is why we use Better Than Bouillon No Chicken Base and tamari (both discussed below) in this recipe–together, they make the soy curls super savory in a strikingly chicken-y way.
Better Than Bouillon No Chicken Base
This is not the first time we’ve called upon the densely layered flavors of this ingredient at RPL: it features in this dynamite white bean soup.
Better Than Bouillon No Chicken Base is a concentrated paste that cranks the “Savory” dial of a dish’s flavor profile to 11. We add it to the water that is used to rehydrate the soy curls and, in doing so, thoroughly saturate them with a nuanced richness.
Substitute: You can use vegetable broth to rehydrate the soy curls (though you will forfeit some savoriness).
Tips for buying: My local Whole Foods sells it, but you can find it on Amazon. An alternative brand like this one will also work! (affiliate links)
Tamari
If Better Than Bouillon is the savory superhero for the soy curls, tamari is its umami-slinging sidekick. Feel free to use soy sauce instead.
We toss the rehydrated soy curls with tamari to imbue them with a deep savoriness and build on the robust flavor they inherited from their Better Than Bouillon bath.
Cornstarch
We don’t need a complicated batter to get the soy curls to crispy perfection–a sprinkle of cornstarch gets the job done. It’s a tried-and-true method for getting crispy tofu (see my fried tofu recipe) and it does not disappoint here.
Substitute: If needed, you can use arrowroot powder, but it does cause the soy curls to stick together. To avoid gumminess, use a thin spatula to separate the pieces as best you can before they’re done pan frying.
Homemade taco seasoning
This taco spice blend is a cinch to throw together and adds major dimensionality to the tacos. It’s got chili powder plus chipotle chile flakes for smoky heat, earthy cumin and dried oregano, garlic and onion powder because of course, plus a bit of brown sugar for balance.
Substitute: You can use a pre-made taco seasoning mix here. You deserve seasoned tacos, however you can get there! If your taco seasoning has salt, use 1 tablespoon tamari instead of 1.5 tablespoons.
Ingredients for simple guacamole
Whip up a 5-minute guacamole for the tacos while your soy curls soak.
Ingredients for mango avocado salsa
You can use any salsa you like for these tacos, but I LOVE them with my Mango Avocado Salsa.
Step-by-step instructions
Dissolve the Better Than Bouillon in a saucepan of simmering water.
Submerge the soy curls in the hot broth. Soak for 10 minutes off the heat, stirring occasionally.
Drain the soy curls, then transfer to a plate to slightly cool.
When cool enough to handle, squeeze out the liquid from the soy curls, one handful at a time.
Optionally, slice thicker pieces lengthwise, about ~¼ inch thick (or just roughly chop). Add soy curls to a bowl.
Add the tamari to the soy curls ½ tbsp at a time, tossing between additions. Then sprinkle with cornstarch and cracked black pepper until all curls are evenly coated.
Pan fry the soy curls in a nonstick frying pan with oil over medium heat for 10-12 minutes, stirring every 2 minutes, until browned and crisp.
As they cook, combine all ingredients for the taco seasoning.
Heat your neutral oil in your smallest saucepan until shimmering, then add the taco seasoning. Stir constantly for 30 seconds, then remove from the heat.
Pour the tempered taco seasoning oil over the cooked soy curls and toss to coat.
Warm your tortillas using your preferred method.
Build your dream taco with a layer of guacamole, a handful of soy curls, your salsa of choice, and a squeeze of lime!
Tips for making this recipe
Squeeze out the soy curls–like you mean it
After the soy curls soak, drain them, but then squeeze out the extra liquid–and I’m not talking about the kind of polite squeeze you use to tell if an avocado is ripe. I need you to give the soy curls the treatment you’d give your desk drawer stress ball right after a corporate staff meeting with Chad from Marketing who’s always taking credit for your brilliant ideas.
When I rehydrate 4 oz (114g) of soy curls, I typically squeeze a heaping ⅓ cup (90 mL) of liquid!
Feel free to tap into whatever you need in order to wring out the soy curls with gusto so they can get crispy when they cook. It’s for the greater good (read: the perfect vegan taco).
Maximize the soy curl crispiness
While we’re on the subject of maximizing the crisp potential of our soy curls, here’s another tip: after you’ve wrung out the excess liquid, slice any thicker soy curls lengthwise so they’re thinner (~¼ inch thick). Just like meat, thinner pieces of soy curls will crisp up really beautifully in the pan!
Add the tamari in stages
Before pan-frying, you’ll toss the soy curls in some tamari–but it pays to add the tamari ½ tbsp at a time and toss the soy curls between additions. It takes an additional 30 seconds to do, but it ensures an even distribution of this critical ingredient!
Warm your tortillas
I almost didn’t include this tip because my fervent hope is that you would never even consider subjecting yourself to tacos on cold tortillas straight from the bag. But in the event that you need to hear this from someone, let it be me: you deserve a divine taco. And divine tacos are served on warm tortillas.
Heat them in a frying pan until they puff up a bit and brown in spots, or just microwave them if you’re short on time. You can thank me later.
Customize
Any salsa you love will work well in these tacos. If I were buying salsa from the store, I would opt for a pico de gallo to add freshness (and I might add some hot sauce for heat).
However, if you find yourself with a spare 15 minutes and you’d like my opinion on how to spend them, I’d tell you to make my mango avocado salsa. It’s bright, fresh, gorgeous to look at, and a sublime complement to the soy curls.
The guacamole in the recipe card is intentionally left simple because there’s a lot of flavor in the soy curls and the mango salsa, should you choose to make it. But if you are using store-bought salsa, feel free to jazz up your guac! Fold in a diced jalapeño (or serrano), some diced red onion, or even some chopped tomatoes.
Gluten-free? Use corn tortillas instead of flour (and be sure to use tamari or GF soy sauce).
Have pickled onions or jalapeños in the fridge? It would be madness not to add them as toppings!
Frequently Asked Questions
Soy curls are made from only one ingredient: certified non-GMO whole soybeans. The Butler Foods website explains how they’re made here, but in short: soybeans are soaked in spring water, cooked, and then dried at a low temperature.
They come dehydrated and they’re incredibly versatile, adopting the flavors of whatever they’re cooked with!
Online:
• Soy curls via Butler Foods website
• Soy curls via Amazon
In store:
• Consult this map to check for outlets near you which carry them
If you don’t have access to soy curls but are in the mood for tacos, I’d recommend trying my meaty lentil tacos or my tempeh tacos. But if you’re looking for a direct substitution in this recipe, feel free to make my fried tofu recipe with the taco spice blend from this one. Use half of the taco spice blend in the recipe card and follow the instructions here for spiced fried tofu.
I do not recommend this, at least for the method I use to cook soy curls. In testing this, the soy curls got very crunchy but, like a dry crunchy without any moisture. I needed a tall glass of water after just a couple bites.
The taco-spiced soy curls will stay good in the fridge for five to six days in an airtight container. You can eat them cold or reheat them in a frying pan.
If you find yourself with leftovers, use the taco-spiced soy curls in any taco-adjacent meal. Burritos, burrito bowls, quesadillas, taco salads, you name it.
Or, if I’m being honest (I mean, I am always honest; I famously have zero poker face), I just snack on them by the handful. They’re THAT good.
That’s it for these Ultimate Vegan Tacos! May you fall in love with soy curls just as I have. If you love the recipe, please leave a review and rating with your feedback–it helps more than you know!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Ultimate Vegan Tacos
Ingredients
- 2 cups (480 mL) water
- 2 teaspoons Better than Bouillon “no chicken” base (see Note 1 for sub)
- 4 ounces (114g) soy curls (see Note 2)
- 1 ½ tablespoons tamari (or soy sauce), divided
- 2 tablespoons (16g ) cornstarch (see Note 3 for sub)
- Freshly cracked black pepper
- 3 ½ tablespoons avocado oil or olive oil, divided
- 8 flour tortillas (or corn tortillas) (6 to 7” diameter / 15 to 17 cm)
Taco Seasoning (see Note 4)
- 1 ½ teaspoons ancho (or regular) chili powder
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chile flakes
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon organic brown sugar
For serving
- Simple Guacamole (see next recipe card)
- Mango Avocado Salsa (or salsa of choice such as pico de gallo)
- Lime wedges
Instructions
- 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.
- If there are a lot of dusty soy curls crumbs, strain those in a fine-mesh sieve, then measure them out.
- 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).
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- If not using Better than Bouillon, replace it and the water with 2 cups (480 mL) good-quality vegetable broth.
- Sold online via the Butler Foods website or Amazon. Or use Butler Foods Where To Buy tab to find outlets near you.
- If you want to use arrowroot powder, the pieces will stick together. you’ll need to use a thin spatula to separate the pieces before they’re done cooking.
- If using store-bought taco seasoning and it contains salt, use 1 TBSP tamari instead of 1 ½ TBSP.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Simple Guacamole
Ingredients
- 2 large ripe avocados (~ 15 oz / 420g total)
- 1 ½ tablespoons freshly squeezed lime juice, more as desired
- 2 cloves garlic, grated (or crushed with a press)
- ½ cup (8g) cilantro leaves and tender stems, chopped
- ½ teaspoon ground cumin
- Kosher salt or sea salt and freshly cracked black pepper
Instructions
- Scoop out the avocado flesh into a bowl; keep one avocado pit for storage.
- Squeeze the lime juice on top of the avocado flesh. Add the garlic, cilantro, and cumin. Mash everything up with a fork until smooth but there are still some rough avocado chunks. Season to taste with salt and pepper.
- Store leftover guacamole in an airtight container with the avocado pit on top. Seal and refrigerate for up to 2 days.
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