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Updated: Oct 6, 2022

Have you had the opportunity to try Soy Curls yet? These versatile, protein packed little beauties cook up quickly for a nutritious chicken substitute you'll want to use often. This Taco Tuesday dish is equally delish without the cilantro slaw. Use your favorite taco ingredients and toppings but be sure to use the spice blend...yum.


3/4 bag(6 oz) soy curls

3 cups shredded cabbage

8 small tortillas (corn or flour)

Vegan cheese, shredded(optional)


2 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1 Tbsp water

1 tsp maple syrup or agave

1/4 cup chopped green onions

1/4 cup cilantro leaves

1 clove garlic, minced

1/4 tsp salt

1 lime, juiced

1/4 cup vegan sour cream

(Spice mix)

2 tsp chili powder

2 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1 tsp sea salt


1. Place soy curls in a bowl then pour 1.5 cups boiled water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel). Return to bowl. Combine spice mix ingredients then toss with soy curls.

2. Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

3. Toss some of the sauce with the cabbage until well coated. Reserving leftover sauce to top the tacos.

4. In a large skillet over medium high heat, heat 1 Tbsp oil. Add the seasoned soy curls and saute until cooked through and browned, approximately 6 to 8 minutes.

5. Build tacos with slaw, soy curls, vegan cheese and drizzle with extra sauce and lime juice. I served my tacos with yellow rice and avocado slices.

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