Soy Curl "Chicken" Tacos
, 45 min, Serves 4 (2 tacos each)
Chewy soy curls browned crisp in a smoky chili-cumin spice mix, piled into tortillas with avocado and a creamy lime sauce.
| 170 g soy curls | Soak curls in hot broth 10 min | Drain & squeeze curls | Add curls & spices, brown 6-8 min | Add curls, drizzle sauce, lime |
| 480 ml hot vegetable broth | ||||
| 2 teaspoons chili powder | Whisk spice mix | |||
| 1 1/2 teaspoons ground cumin | ||||
| 1 teaspoon smoked paprika | ||||
| 1 teaspoon dried oregano | ||||
| 1 teaspoon onion powder | ||||
| 1/4 to 1/2 teaspoon chipotle powder or cayenne | ||||
| 1 teaspoon fine sea salt | ||||
| 1/2 teaspoon freshly ground black pepper | ||||
| 30 ml olive oil | Cook onion in oil 4-5 min | Add garlic & tomato paste, 1 min | ||
| 1 medium yellow onion, thinly sliced (150 g) | ||||
| 3 cloves garlic, minced | ||||
| 16 g tomato paste | ||||
| 120 g vegan sour cream | Whisk lime sauce until smooth | |||
| 60 g vegan mayonnaise | ||||
| 15 ml lime juice | ||||
| 1 to 1 1/2 teaspoons taco seasoning | ||||
| 30 g smooth salsa | ||||
| small pinch fine sea salt (for the sauce) | ||||
| 120 g shredded lettuce or cabbage | Fill tortillas, add toppings | |||
| 150 g cherry tomatoes, halved | ||||
| 1 large avocado, sliced | ||||
| 1/2 small red onion, very thinly sliced (40 g) | ||||
| 20 g fresh cilantro leaves | ||||
| 8 small corn or flour tortillas | Warm tortillas 20-30 sec per side | |||
| lime wedges |
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