A few weeks ago, I posted about my undying love for Butler's Soy Curls. I love to use those meaty dehydrated soy protein strips in my vegan quesadillas, but Thedalyn from The Palatial Palate suggested I try soy curls in the Courico Tacos with Grilled Pineapple Salsa from Vegan Brunch:
Dude, I'm so glad I did. I'd seen this recipe before, but I'd never really read through it. I didn't realize it called for soy curls (with a suggestion of seitan as a substitution), but I'd been trying to think of new ways to put my new favorite faux meat to good use. Thankfully, the recipe made a ton — enough for 13 small tacos in corn tortillas! I made them on Tuesday night, and I'll be eating tacos everyday until Saturday. I don't really tire of eating the same thing when it's delicious.
These tacos have a tender, beefy base of chipotle-spiced soy curls and stewed tomatoes. A bit of red wine in the courico seasoning really brings out the umami flavor. The tacos are topped with a homemade grilled pineapple salsa (made from chopped fresh pineapple!). Unfortunately, I only have a crappy, ghetto charcoal grill. So I "grilled" my pineapples on the stove in a cast-iron skillet.
I served the tacos with Garden of Eatin Pico de Gallo chips and raw carrots with Newman's Own Black Bean & Corn Salsa (I love dipping carrots in salsa!):
Hey guys! Don't forget to enter the Primal Strips giveaway here. It's open until Wednesday.