Go Back
+ servings
Soy Curl Vegan Street Tacos

Soy Curl Vegan Street Tacos de Carnitas

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.
Course Main Course
Cuisine Latin
Keyword plant based, soy curls, Vegan Carnitas, vegan tacos
Prep Time 5 minutes
Cook Time 45 minutes
Soaking time: 20 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 1223kcal
Author Florentina


  • 8 oz soy curls
  • 1/2 yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp oregano
  • 1 tbsp onion powder
  • 1 tsp chili powder or to taste
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cups orange juice
  • 1 lime juiced
  • 1 cup vegetable stock low sodium
  • 2-3 tbsp maple or date syrup optional
  • 1 lime cut into wedges for serving
  • 6 cups hot water

Fresh Tomato Salsa

  • 1 lb heirloom tomatoes
  • 1 small red onion or 2 scallions
  • 1 lime juiced
  • 1/3 cup fresh cilantro
  • 1 habanero or chili peppers to taste
  • salt & pepper to taste


  • 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.


These sauces make a great addition to any street style tacos: chimichurri, aioli, mango avocado, roasted pepper sauce.


Calories: 1223kcal | Carbohydrates: 189g | Protein: 119g | Fat: 3g | Saturated Fat: 1g | Sodium: 256mg | Potassium: 2650mg | Fiber: 53g | Sugar: 98g | Vitamin A: 6350IU | Vitamin C: 402mg | Calcium: 1072mg | Iron: 31mg