Vegan Carne Asada Soy Curls
Protein-packed soy curls in a spicy, savory marinade. Perfect to add to tacos, burritos and more.
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Servings: 8
Equipment
- cheesecloth or nut milk bag
- nonstick or cast iron skillet
Ingredients
- 1 8 oz bag soy curls
- 1/2 cup orange juice
- juice of 2 limes
- 2 tablespoons apple cider vinegar
- 1 cup packed fresh cilantro
- 1-2 jalapeño peppers remove seeds and ribs if you don't like spicy food
- 1/4 cup soy sauce
- 2-4 cloves garlic
- 1 teaspoon cumin
Instructions
- Place soy curls in a large bowl and cover with boiling water. Allow to soak for at least 10 minutes, then drain and allow to cool. (You can rinse with cold water to speed this process up.)
- Use a clean kitchen towel, a nut milk bag, or a few layers of cheesecloth to squeeze out as much extra liquid from the soy curls as possible, so they can absorb the marinade. It helps to work in smaller batches here. Set aside.
- In a blender or food processor, combine all marinade ingredients and blend until smooth. Alternatively, you can simply chop all the ingredients and stir them together for a chunkier marinade. Pour over soy curls and toss to coat.
- Cover and allow to marinate in the fridge. You can get away with just marinating for 30 minutes, but at least 4 hours or overnight is ideal! Give the soy curls a stir once or twice while marinating so they're evenly coated.
- Heat a skillet (cast iron works great here) over medium-high heat. Work in batches if your skillet is small. Stir fry soy curls until they start to brown. A little char in a few spots is okay too.
Notes
If you have a grill wok, you can also grill the soy curls that way! Carne asada translates literally to "grilled meat," so it'll be more authentic if you cook it this way.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.