Easy Soy Curl Tacos (Vegan Chicken Tacos)

Easy soy curl tacos take just 20 minutes to whip up, making them the perfect easy weeknight meal. The soy curls are pan-fried until they are browned, and then seasoned with Mexican-inspired spices to make them perfectly juicy, tender, chewy, and bursting with flavour! The perfect vegan chicken taco!

If you are new to soy curls, they are this amazing affordable 1-ingredient dried soy product, that when prepared correctly has a similar taste and texture to chicken. If you're not new to soy curls then you already know their magical properties! Easy and super quick to prepare, soy curls can take on any flavor you throw at them, the perfect tender chewy juicy bite. In my opinion, they are one of the most underrated vegan meat options out there! I always keep a few bags in my pantry at all times. You can find soy curls at bulk food stores, health food stores, vegan grocers, or on amazon.

This juicy flavor-packed vegan taco meat is amazing layered on soft tortillas with tomato, avocado, red onion, cilantro, jalapeno, and lime. But if you have other favorite taco toppings feel free to sub whatever toppings you like!

To make Easy Soy Curl Tacos (Vegan Chicken Tacos):

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, some chopped tomato, avocado, red onion, cilantro, and a squeeze of lime juice. Serve hot.

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.

Bon Appetegan!

Sam Turnbull.

Print Recipe

4.96 from 22 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.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican

Servings: 8 soft tacos

Calories: 217kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the soy curls:

• 4 oz (2 cups) soy curls
• warm water for soaking
• ½ cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne (optional for spice)
• 2 tablespoons light oil (such as canola or vegetable)

For the tacos: (or sub your favorite taco toppings)

• 8 small tortillas (flour, corn, or gluten-free)
• 1 medium tomato chopped
• 1 avocado cubed
• ½ red onion thinly sliced
• ¼ cup fresh cilantro chopped
• 1 jalapeno thinly sliced (optional for spice)
• 1 lime cut into wedges

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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, some chopped tomato, avocado, red onion, cilantro, jalapeno, and a squeeze of lime juice. Serve hot.

Notes

Oil-free: to make oil-free, omit the oil and instead do a water or broth sauté.

Toppings: feel free to sub your favorite taco toppings. Other toppings that I enjoy are guacamole, salsa, vegan cheese shreds, vegan sour cream, chopped lettuce, corn, grilled veggies, or black beans.

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.

Nutrition

Serving: 1taco (recipe makes 8 tacos) | Calories: 217kcal | Carbohydrates: 24g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 419mg | Potassium: 244mg | Fiber: 5g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 3mg

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