Our Feel Good Food Plan easy vegan tacos are surprisingly satisfying, thanks to an underrated ingredient: soy curls. They’re hard to find in stores, but available online (and with thousands of glowing reviews). This plant-based protein is made entirely from soybeans, just like tofu. But unlike tofu, which is perishable, soy curls are shelf-stable, meaning you can keep some in your pantry and have a budget-friendly, fiber-rich meal in minutes anytime. (They’re also gluten-free, so if you can’t stomach eating seitan, you’re in luck.) I came across this product thanks to BA graduate Sarah Jampel (who calls it her “go-to meat substitute”) and cookbook author Gena Hamshaw (who raves about it in her cookbook). Vegan WeekAfter just one bite, I started buying tons of them.
No sugar coat, but soy curls in a package aren’t pretty. When I brought them to the Test Kitchen, some of my colleagues questioned whether they were edible. But with a quick dunk in soup, the dried curls become tender, like shredded rotisserie chicken. Sauté them on the stove until crisp and golden brown, and you’ve got something even meat eaters can’t resist. Test Kitchen Editor Kendra Vaculin immediately ordered eight bags. Senior Test Kitchen Editor Silpa Uskokovic called herself an “instant convert.” With this humble ingredient, endless vegan and vegetarian dishes await: roll them in wraps, sprinkle them on salads, top a stir-fry, or, my favorite, make them into tacos.
While the soy curls are hydrating your tacos, you can use that prep time to top them with whatever you like. A colorful salsa is a must, but feel free to use whatever veggies you have at the market (or in your fridge). Mango salsa is great, but you could also play around with juicy peaches or nectarines. You could also go for pico de gallo, salsa verde, or my all-time favorite, salsa guire. I like to top my tacos with avocado slices, radish slices, cilantro, and lots of dairy-free sour cream. But guacamole, cabbage slaw, pickled red onions, and jalapeños are all great, too. It’s meatless taco night, so feel free to do whatever you want. (By the way, these soy curls are also great in burritos or sprinkled on nachos.)
These veggie tacos are hearty enough that you can skip the side dishes, especially on a weeknight. But if you’re looking to make it more filling for a party, try this Black Bean Salad with Fresh Lime Juice, this Farmer’s Market Style Quinoa, or this Make-Ahead Lentil Salad (substitute with vegan cheese). For more vegan taco recipes, try these Adobo Mushroom Tacos or these Cauliflower Tacos with Cashew Cream. Looking for more vegan recipes? Check them out.
