Chipotle Soy Curl Tacos

Serving: Makes six 6" tacos

Ingredients:

• 1/2 bag Butler soy curls (4 oz)
• 1.5 cups vegetable broth
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 tablespoons Red Eye Campfire Hot Sauce
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon seasoned salt
• 1/2 teaspoon Mexican oregano
• Small tortillas (flour or corn)
• White onion, for serving
• Fresh cilantro, for serving
• Lime wedges, for serving
• Red Eye Verdant Blaze or Jalapeño Crema flavor hot sauce

Directions:

1. Add dried soy curls to a bowl and cover with warm vegetable broth. Soak for ~10 minutes until hydrated. Reserve 1/4 cup of vegetable broth, draining the rest. Squeeze the soy curls to remove excess liquid.
2. Mix all ingredients from soy sauce to seasoned salt plus the reserved 1/4 cup of vegetable broth in a measuring cup. Whisk to incorporate all ingredients.
3. Heat vegetable oil in a nonstick pan over medium to medium-high heat. Add soy curls and fry, stirring occasionally until evenly browned.
4. Once the soy curls are evenly browned, add the sauce from the measuring cup to the pan. Stir to evenly spread the sauce and keep on the heat until sauce thickens slightly.
5. Warm the tortillas in a dry pan, in the oven, or the microwave.
6. Top warm tortillas with soy curls, chopped white onion and cilantro, fresh squeezed lime juice, and Red Eye Verdant Blaze or Jalapeño Crema flavor hot sauce.