When my husband and I were at the health store and a bag of soy curls caught his eye, I immediately wanted to make fajitas or quesadillas … I guess we know which one I chose, and I enjoyed every second. They’re awesome to cook with and have a really pleasant texture. To top it all off, the smell .. it’s overwhelmingly exciting.
1 – 8 oz. package of soy curls
1-2 TBSP liquid smoke (optional)
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 onion, sliced in strips
1 package of Fajita Seasoning
1/4 cup water
2 TBSP oil
10- 12 flour tortillas
a few shreds of a Daiya cheddar block (optional)
dollop or two of dairy free sour cream (optional)
salsa from my “Haystacks” recipe (optional)
Place the soy curls in a large bowl, and slowly pour very hot (near boiling) water and liquid smoke (if using) over them. Fill the bowl about 1 to 2 inches above the soy curls. Let them sit for 10 minutes. If they have soaked up all of the water, pour in around 1/4 cup more, and wait 5 minutes or so. Repeat that step until they are completely hydrated and rejecting water. Drain the standing water off right before you cook.
In the meantime, heat the oil in a pan over medium- high and sautee the onions, green peppers for about 2 minutes. Mix the water and seasoning packet together in a cup until blended. Add in the soy curls and water/seasoning mix to the onion and peppers and stir. Let cook for 3 to 5 minutes, stirring often being careful not to let the soy curls burn.
Heat a non stick or cast iron pan over medium to medium- low heat. Put a tortilla in the pan, and place some onion/soy curl mixture on it, along with any other filling you’d like, such as some store bought sour cream or some of my sour cream found in my haystacks recipe, some Daiya cheese, black olives, black beans or anything else you’d like to stuff in there. Place another tortilla on top and smash it down flat, flip it after about a minute. You can brown it as much as you want, some people like it black burnt and some like it barely browned, I’ll let you be the judge.
You can serve this alongside anything from my “haystacks” collection, or traditional mexican rice and a vegetable side.