Step 1

In a large bowl, dissolve one bouillon cube into the hot water.

Step 2

Once it has dissolved, add the soy curls to the bowl. Ensure they are covered with the bouillon, and let them sit for 10 minutes. If you don't have enough liquid repeat step one.

Step 3

While your soy curls are soaking, make your marinade.

Step 4

To a second large bowl, add garlic powder, soy sauce, vegan Worcestershire, olive oil, maple syrup, liquid smoke, BBQ Sauce, and cumin, stir or whisk to combine.

Step 5

Remove the soy curls from the bowl and place it into a colander, squeezing to ensure they are no longer soaked.

Step 6

Measure out ½ a cup of your leftover bouillon broth and place it into the other large bowl with the marinade ¼ cup at a time, and stir to combine. Taste for the strength of choice.

Step 7

Add your soy curls and allow them to soak for 5-10 mins.

Step 8

After 5-10 mins, remove the soy curls from the bowl and place it into a bowl, again squeezing to remove any excess marinade.

Step 9

In a hot large pan or grill pan cook the soy curls until they are heated through and browned.

Step 10

Meanwhile, in a small bowl with a fork combine corn starch with 1 tbsp of water until it's dissolved.

Step 11

Mix in a ¼ cup of the marinade/broth.

Step 12

When soy curls are browned, add the sauce we just made into the pan and stir until soy curls are totally coated, and the sauce has thickened.

Step 13

Build your tacos. Layer the soy curls and your toppings of choice. I love cilantro, red onion, vegan feta style cheese and smashed avocado on a corn or flour tortilla. Top with Chimichurri.