Step 1

Place soy curls in a large bowl, and cover with broth to rehydrate. Add a bit of water to the bowl if needed so that the soy curls are mostly submerged. Set aside to soak for 15 minutes, then drain in a colander.

Step 2

Preheat a large saute pan over medium heat, and add the oil, if using. Stirring occasionally, cook the onion for about 5 minutes, or until translucent. Add the jalapeno to the pan, and cook for 2 to 3 minutes. Add the garlic to the pan, and cook for about 1 minute.

Step 3

One handful at a time, pick up the drained soy curls and squeeze them over the sink to remove some of the moisture. Add the soy curls to the pan, and cook for 3 to 5 minutes or until they begin to brown and are hot. Add salsa to the pan and stir to combine. Remove from heat.

Step 4

Place walnuts in a food processor, and pulse into coarse crumbs. Next, add the spices to the food processor: nutritional yeast, chili powder, cumin, oregano, smoked paprika, onion powder, garlic powder, black pepper, and cayenne. Pulse to combine.

Step 5

Transfer the soy curl-onion mixture to the food processor and pulse a few times to chop the soy curls. Add the tamari, and process until uniformly ground.

Step 6

Preheat the saute over medium heat again, and transfer the ground mixture to the pan. Cook, stirring occasionally, for about 5 minutes or until hot and fragrant. Add up to 1/4 cup water as needed for moisture and to prevent sticking. Taste and adjust seasonings, as desired.