Vegan Tacos

• servings: 4 servings

Ingredients

1 8-oz. package soy curls (such as Butler)

3 cups low-sodium vegetable broth

3 Tbsp. nutritional yeast

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, plus more

½ tsp. cayenne pepper

⅓ cup vegetable oil

Warm corn tortillas, homemade or store-bought salsa, vegan sour cream (optional), thinly sliced radishes, sliced avocado, chopped cilantro, hot sauce, and lime wedges (for serving)

Directions

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.

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.

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).

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.

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.