Vegan street tacos de carnitas featuring meaty soy curls cooked and flavored with orange juice and Mexican seasonings just like classic carnitas. Top with a fresh tomato salsa or give them an Argentinian flair with a drizzle of garlicky chimichurri sauce.
Place the soy curls in a large bowl and cover with the hot water. Allow to soak for 30 minutes. Drain well and use your hands to squeeze out the excess water. At this point you can shred the soy curls into thinner strips if you prefer.
Meanwhile preheat a large skillet over medium high heat and sautee the onion with a pinch of salt in a splash of veggie stock or water until translucent. Add more liquid if needed. Stir in the garlic and cook just until fragrant.
Add the soy curls to the pan together with all the spices, orange and lime juice plus the vegetable stock. Bring to a simmer, cover with a lid and cook for 30 to 45 minutes until the soy curls are tender to your liking. Adjust seasoning with sea salt.
To this point the recipe is Plantricious and WFPB compliant and can be served inside street style corn tortillas topped with fresh salsa. You can warm up the tortillas on direct flame taking care not to burn them or on a hot cast iron pan.
OPTIONAL: To make the carnitas more indulgent you can transfer them to a broiler proof roasting tray, spray with olive oil and drizzle with the maple syrup. Broil for a few minutes until caramelized at the edges taking care not to burn them.
Make the Tomato Salsa:
Dice the tomatoes and onion into small cubes and transfer to a bowl. Chop the cilantro and chili pepper and add them on top of the tomatoes. Add the lime juice and toss to combine. Season to taste with salt and pepper. Add more lime if desired at this point and spoon over the tacos.