Very Good Vegan Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place one 8-oz. package soy curls in a medium heatproof bowl. Heat 3 cups low-sodium vegetable broth in small saucepan over medium-high, until warm, about 5 minutes. Add 3 Tbsp. nutritional yeast and stir to dissolve. Pour over soy curls; weigh down with a small plate to keep soy curls submerged. Let sit until hydrated, 10–15 minutes.

Step 2

Meanwhile, stir 4 tsp. ground cumin, 3 tsp. smoked paprika, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. cayenne pepper in a small bowl to combine; set spice mixture aside.

Step 3

Drain soy curls in a fine-mesh sieve, squeezing gently to remove excess liquid. Return to bowl and add reserved spice mixture; toss to coat soy curls evenly (your hands are great for this).

Step 4

Heat ⅓ cup vegetable oil in a large nonstick skillet over medium-high. Add spiced soy curls and toss to coat in oil. Spread out into a single layer and cook, tossing occasionally, until browned and crisp in spots, 8–10 minutes. Taste and season with more salt if needed.

Step 5

Build tacos with warm corn tortillas, soy curls, homemade or store-bought salsa, vegan sour cream (if using), thinly sliced radishes, sliced avocado, and chopped cilantro. Serve with hot sauce and lime wedges for squeezing over.