LunchDinnerMain Course

Soy Curl Fajitas

Name: Soy Curl Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 100 g soy curls dried; 2 cup vegetable broth hot; 1 pcs lime juiced; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 pcs yellow onion sliced; 1 pcs red bell pepper sliced; 1 pcs green bell pepper sliced; 1 tbsp olive oil; 8 pcs tortilla corn or flour; 2 tbsp cilantro chopped (optional)

These vegan fajitas feature rehydrated soy curls marinated in a smoky, spicy blend, then quickly cooked with colorful bell peppers and onions. Serve them sizzling hot with your favorite tortillas and toppings for a satisfying meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 460 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gsoy curls, dried
2 cupvegetable broth, hot
1 pcsyellow onion, sliced
1 pcsred bell pepper, sliced
1 pcsgreen bell pepper, sliced

marinade

1 pcslime, juiced
2 tbspolive oil
1 tspchili powder
1 tspcumin
0.5 tspsmoked paprika
0.5 tspgarlic powder
0.5 tsponion powder
0.5 tspsalt
0.25 tspblack pepper, freshly ground

cooking

1 tbspolive oil

serving

8 pcstortilla, corn or flour

garnish

2 tbspcilantro, chopped(optional)

Equipment

skillet · knife · cutting board · large bowl

The method

Step by step

1
Place the dried soy curls in a heatproof bowl and pour hot vegetable broth over them.
Cook’s note: Ensure all soy curls are submerged for even rehydration.
2
Let the soy curls rehydrate for 10-15 minutes until tender, then drain thoroughly and gently squeeze out any excess liquid.
About 15 min
Cook’s note: Squeezing out liquid helps them absorb the marinade better and get a crispier texture.
3
In a large bowl, whisk together the lime juice, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
About 2 min
4
Add the rehydrated soy curls to the marinade and toss to coat them evenly.
About 1 min
5
Let the soy curls marinate for at least 15 minutes, or longer in the refrigerator for deeper flavor.
About 15 min
6
Heat cooking olive oil in a large skillet or cast-iron pan over medium-high heat.
About 1 min
Cook’s note: A cast iron pan will give the best sizzle for fajitas.
7
Add the sliced yellow onion and bell peppers to the hot pan and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred.
About 7 min
8
Push the vegetables to one side of the pan and add the marinated soy curls to the empty side.
9
Cook the soy curls for 5-7 minutes, stirring occasionally, until they are lightly browned and slightly crispy.
About 7 min
10
Stir the soy curls and vegetables together to combine.
11
Warm the tortillas according to package instructions.
About 2 min
Cook’s note: Heating tortillas in a dry skillet for a few seconds per side makes them more pliable.
12
Serve the soy curl fajita mixture immediately with warm tortillas and optional fresh cilantro.

Per serving

Nutrition

68%Score

Calories: 459.9kcal
Protein: 10.3g
Carbs: 65.2g
Fat: 18.9g
Fibre: 5.1g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soy curl fajita filling in an airtight container in the refrigerator.

Reheating

Reheat the filling in a skillet over medium heat until warmed through.