I don’t know about you guys, but where I’m from in California, street tacos are pretty much a staple food in most people’s diets.
No joke, people in this city take tacos fuckin’ seriously. Every year, we hold a Taco Truck Throwdown…thousands and thousands of fellow taco lovers get together, buy tickets, eat hella tacos, then vote on our favorites.
I told you our love for tacos was no joke.
According to Taco Truck Throwdown’s official Facebook page, “We believe in tacos. We believe in finding perfection within a tortilla $1.25 at a time. We believe in taco trucks in dusty lots, hole-in-the-wall diners and places where salsa doesn’t come in packets. We also believe that Fresno and the Central Valley have some of the best tacos this side of Mexico.” (FUCK YES, WE DO)
With Taco Truck Throwdown just a few short months away, I got the inspiration to make my own vegan street style tacos.
The base of our vegan street style tacos is textured soy protein (TSP) or soy curls. We rehydrate the soy curls in vegetarian chicken broth and other seasonings in order to capture a flavor similar to that of pork. The soy curls are then fried in oil until they become slightly crispy on the outside, yet fatty…much resembling real meat…minus the torture! Score!
We’ve had a few friends (who aren’t vegan or vegetarian) try our vegan street style tacos and they’ve all said these tacos resemble carnitas or adobada. Woo!!!
Like traditional street tacos, we kept the garnishes simple with some lettuce, onion, cilantro and our Habanero Pesto.
We hope you guys love our version of vegan street style tacos!! If you make them, please leave a comment. We love all feedback! Also, take a picture and tag us on Instagram at @Eat_Figs_Not_Pigs. Seeing your recreations are my favorite!!
Til next time, guys!!!
- 2 cups loosely packed fresh basil
- ¼ cup pine nuts
- 4 cloves garlic
- ¼ cup loosely packed cilantro
- ¼ cup vegan parmesan shreds (we used Follow Your Heart vegan shreds)
- 2-3 habanero peppers, deveined of all seeds
- 6-8 tablespoons olive oil
- ½ teaspoon Pink Himalayan salt
- ¼ teaspoon ground cumin
- Shredded cabbage or lettuce
- Corn or flour tortillas (I purchased the extra small 'street style' tortillas)
- 1/4 cup vegetable oil, for frying
- 2 Cups TSP or Soy Curls (textured soy protein, which we purchase at our local grocery store in the Mexican Food aisle or at Whole Foods)
- 1 3/4 cups boiling water
- 2 - 'Not Chikn' bouillon cubes (we purchase at Sprouts. If you can't find these, you can use vegetarian chicken stock or vegetable stock in place of the water and bouillon cubes)
- 1 TBS garlic powder
- 2 teaspoons ground oregano
- 1 teaspoon grund cumin
- 1 teaspoon sazon seasoning (for color, found in Mexican Food aisle in grocery stores)
- 1 teaspoon vegan Worcestershire sauce, optional
- 1/2 teaspoon liquid smoke, optional
- Cilantro, chopped
- White onion, finely diced
- Habanero pesto
- Mix all ingredients in a food processor and blend on high for about a minute.
- Store, covered in the refrigerator until ready to be used.
- You must first rehydrate the TSP
- In a large bowl, add dry TSP
- In a small saucepan on high heat, add water and bouillon cubes OR vegetable stock
- Once boiling, add to TSP mixture
- Set TVP aside to rehydrate for about 10-15 minutes
- Add seasonings (oregano, cumin, liquid smoke, garlic powder, sazon seasoning, and vegan worcestershire) and stir to combine
- In a frying pan on medium high heat, add oil
- Once oil is hot, fry rehydrated TSP, stirring constantly until browned and crispy, about 15-20 minutes
- Transfer cooked soy curls to a paper towel lined plate
- Serve with warm tortillas and garnish with lettuce, habanero pesto cilantro, and lemon