Vegan Tinga Tacos

Ingredients

• 113 g (2½ cups)dehydrated soy curls
• 15 ml (1 tbsp), dividedoil
• 1yellow onion, diced
• 2 clovesgarlic, smashed and peeled
• 425 g (15 oz)fire-roasted tomatoes with green chilli
• 150 g (1 cup)diced tomatillos, fresh or canned
• 30 ml (2 tbsp)chipotles in adobo, chopped
• 30 ml (2 tbsp)adobo sauce from the can
• 5 ml (1 tsp)dried oregano, ideally Mexican
• 2 sprigs, or 2.5 ml (½ tsp) driedfresh thyme
• 120 ml (½ cup)vegetable broth or water
• 5 ml (1 tsp), or to tastesalt
• to tasteblack pepper
• 12corn tortillas
• to garnishdiced onion
• to garnishcoriander
• to serveavocado crema

Instructions

1. 1

   Soak the soy curls

   Put the soy curls in a heatproof bowl and cover with about 475 ml (2 cups) boiling water. Leave for at least 15 minutes, or until cool enough to handle. Drain, then squeeze out the excess water by hand.

2. 2

   Cook the onion

   Heat a large frying pan over medium heat and add 10 ml (2 tsp) of the oil and the onion. Cook for 4–5 minutes, until softened and lightly browned. Add the garlic and cook for 1 minute more.

3. 3

   Simmer the sauce

   Add the chipotles, adobo sauce, tomatillos, tomatoes, oregano, thyme, salt, black pepper and 120 ml (½ cup) broth or water. Lower the heat and bring to a simmer. Cook for 7–10 minutes, until the tomatoes and tomatillos have broken down.

4. 4

   Blend the sauce

   Remove the thyme sprigs and transfer the sauce to a blender. Blend until smooth, leaving a way for steam to escape.

5. 5

   Brown the soy curls

   Raise the heat to medium and add the remaining 5 ml (1 tsp) oil to the pan. Fry the soy curls with a pinch of salt for 3–5 minutes, until lightly browned.

6. 6

   Coat and simmer

   Turn the heat to low and pour in the sauce, taking care as it may splatter when it hits the hot pan. Simmer for 12–15 minutes, until the sauce has reduced and thickly coats the soy curls (or seitan). Taste and adjust the seasoning if needed.

7. 7

   Fill the tortillas

   Serve the filling in warmed corn tortillas. Add coriander and diced onion, if using, and drizzle with avocado crema.

What are tinga tacos?

Tinga is a Mexican preparation known for its smoky, tomato-based sauce, often flavoured with chipotle. This vegan version uses soy curls to take on the sauce and provide a hearty taco filling.

Tomatillos add a tangy note alongside the fire-roasted tomatoes, while chipotles bring smoke and heat. Blending the sauce gives it a smooth texture that clings to the curls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 9g protein, 25g carbs, 6g fat.

The soy curls contribute protein, while the tortillas and tomatoes provide much of the carbohydrate. Oil and avocado crema add fat; serve the tacos with extra vegetables or salad to round out the plate.

Why soy curls work

Soaking first softens the dehydrated curls so they are ready to cook. Squeezing them after draining removes excess water, helping them brown rather than steam in the pan.

Frying the curls before adding the sauce gives them some colour and helps keep their texture distinct in the finished filling.

Building the sauce

Tomatoes and tomatillos: Simmer them with the aromatics until they break down; this softens their texture and brings their flavours together.

Chipotle and adobo: These provide the characteristic smoky heat. Adjust the amount to suit your preference, keeping in mind that both go into the sauce.

Getting the texture right

Smooth sauce: Remove the thyme sprigs before blending, and allow steam to escape safely from the blender. The finished sauce should be smooth enough to coat the filling.

Thick coating: Simmer the sauced curls over low heat until the liquid has reduced. If the filling still looks loose, give it a little more time on the heat.

Timing the stages

Soaking: The soy curls need at least 15 minutes in hot water and should cool enough to handle before squeezing. Use this time to prepare the other ingredients.

Sauce and filling: Allow 7–10 minutes for the sauce ingredients to break down, then another 12–15 minutes for the sauce to reduce around the curls.

Serving the tacos

Warm the corn tortillas before filling so they are pliable. Add the tinga, then finish with diced onion, coriander and avocado crema.

Serve with a simple salad or extra vegetables alongside. Keep any extra crema on the side so everyone can add as much as they like.

Recipe notes & tips

• Squeeze the drained soy curls well so they can brown in the pan.
• Keep the heat moderate while cooking the onion to avoid scorching it.
• Vent the blender so steam can escape while you blend the hot sauce.
• Pour the sauce into the pan slowly to reduce splattering.
• Warm the tortillas just before serving so they stay flexible.

Variations

• Adjust the heat: Use less chipotle and adobo for a milder filling.
• Add mushrooms: Fry sliced mushrooms with the soy curls for a more varied texture.
• Use seitan: Follow the method's option of using seitan in place of soy curls.
• Add lime: Serve with lime wedges for a bright squeeze at the table.
• Change the toppings: Add shredded lettuce or sliced radishes alongside the onion and coriander.

Common mistakes to avoid

• Wet soy curls: Squeeze them firmly after draining so they brown instead of steaming.
• Scorched aromatics: Keep the onion over medium heat and add the garlic only for the final minute.
• Unvented blender: Let steam escape while blending hot sauce to avoid pressure building up.
• Splattering sauce: Lower the heat and pour the sauce in carefully over the hot pan.
• Runny filling: Simmer until the sauce has reduced and coats the soy curls thickly.

How to store

Refrigerate leftover filling in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened too much. Store tortillas and toppings separately.

Frequently asked questions