I tried forever to figure out how to say Soy Curl fajitas in Spanish but it turns out I just don’t know how. Why are they even called soy curls? Are they like curls of smoke or curls of hair? I blame this lack of knowledge on my shitty Spanish teacher “Señorita Williams” who was like Peggy Hill without the enthusiasm. She also exclusively wore jumpers like this. I don’t think Fajitas are Mexican anyway. I’m pretty sure they are a tex-mex dish that was made up by cowboys or ranchers. Those poor folks didn’t have ready access to soy curls as we do these days so they had to use pieces of dead cows! Thankfully times have changed and this vegan version is super. The recipes took me a while to perfect. I think the key was to use a lot of oil, because otherwise the soy curls would stick to the pan rather than getting browned. Maybe my cast iron just isn’t seasoned well enough. I also used aji amarillo Peruvian pepper paste because I absolutely love it and I feel like it perks up any peppery dish but I’m sure any pepper paste would do. I have been loving the Yellowbird Sauce made with habañeros, too, but you could skip it or use whatever hot sauce you like. Finally, I had some fajita spice mix but if you don’t another seasoning mix would do, something that has onion and garlic powder along with salt and pepper.
Soy Curl Fajitas
4 Tablespoons olive oil
1 white onion cut in half moons
1 red pepper and 1 orange pepper cut in strips
4 cloves of garlic, chopped
2 cups of soy curls (re-hydrate in vegetable broth and then squeeze dry)
2 Tablespoons of aji amarillo pepper sauce
1 Tablespoons of yellowbird hot sauce
1 teaspoon of cumin
2 Tablespoons of soy sauce
2 tea spoons of fajita spice mix
Heat up a cast iron skillet over a medium hot flame and then add the oil. When shimmering toss in the peppers and onions. Once they are getting browned add the garlic, after it sizzles for 30 seconds add the soy curls and toss in the other ingredients. Cook until the soy curls are browned and serve on a tortilla with homemade guacamole or sour cream and scallions or sliced almonds for some crunch.
This recipe is going to be in the upcoming taco cleanse zine which we are feverishly working on! Luckily we are #TacoPowered and should get it done before veganmofo is over!