Ingredients
Marinade
- 3 cups vegan beef broth or vegetable broth with soy sauce or GF tamari
- 3-4 tablespoons fresh squeezed lime juice (about 1 medium lime)
- 1/2 cup orange juice
- 1 tablespoon white vinegar or apple cider vinegar
- 6-8 garlic cloves, minced
- 2 small jalapenos, minced, optional (remove seeds for less spice)
- 1 teaspoon ground cumin
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon sea salt
Main
- 8 ounce bag (around 4 cups) soy curls (discard powder; save crumbles for other uses)
- Olive oil, optional (for finishing)
To Serve
- Lime wedges
- Fresh cilantro
- Finely diced white or red onion
- Pico de gallo or quartered cherry tomatoes
- Small warmed tortillas (if making tacos)
- Diced avocado, optional
Instructions
- Make the marinade: In a bowl, combine the warm vegan beef or vegetable broth with soy sauce or GF tamari, vinegar, fresh lime and orange juice, minced garlic, minced jalapeno (optional), ground cumin, sea salt, and black pepper. Whisk thoroughly until the spices are well dissolved and the mixture is uniform in flavor.
- Rehydrate soy curls: Place the soy curls in a medium bowl, discarding the powder from the bag but saving any small crumbles for later use. Pour the marinade over the soy curls and gently mix to fully submerge. Allow to soak for 10-15 minutes at room temperature, or for up to 8 hours in the refrigerator to deepen flavor.
- Release excess marinade from soy curls: Heat a nonstick skillet over medium-high heat. Working with a handful of soaked soy curls at a time, gently squeeze out excess marinade once over the bowl—avoid drying completely—and transfer them to the heated pan.
- Dry fry soy curls: Cook the soy curls for 3-5 minutes, stirring frequently with a wooden or silicone spatula, until they begin to brown lightly. If they brown too quickly or burn, lower the heat. Optionally drizzle with a bit of olive oil to enhance texture and mouthfeel.
- Simmer in remaining marinade: Slowly add the reserved marinade back into the pan in 1/4 cup increments, stirring constantly to incorporate. Continue cooking for 8-12 minutes, stirring every 1-2 minutes, allowing the soy curls to absorb the liquid and become chewy. Ensure the marinade simmers but does not burn by careful heat control.
- Serve: Once the soy curls are browned, firm, and most of the liquid is absorbed, remove from heat. Garnish with a fresh squeeze of lime juice, cracked black pepper, and sea salt. Serve with tortillas, fresh cilantro, diced onions, pico de gallo, avocado, or your preferred accompaniments.
- Store leftovers: Keep any leftover vegan carne asada refrigerated separately from other ingredients for up to 5 days. Reheat gently in a pan to restore texture if they become too soft due to condensation.
Notes
- For gluten-free option, use gluten-free tamari instead of soy sauce in the broth.
- Soy curls soak up flavors well; longer marinade time up to 8 hours yields deeper taste.
- Optional olive oil adds mouthfeel akin to animal fats but can be omitted for lower fat content.
- Avoid overcooking or burning soy curls by adjusting heat as needed during frying and simmering stages.
- Can be served in various ways – tacos, burritos, rice bowls, salads, or simply as a side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
