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.
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.