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Zutaten:

• 2 cups soy curls (170g)
• 2 cups hot vegetable broth (480ml)
• 2 tablespoons olive oil (30ml)
• 1 medium yellow onion (thinly sliced, 150g)
• 3 cloves garlic (minced, 9g)
• 1 tablespoon tomato paste (16g)
• 2 teaspoons chili powder (5g)
• 1½ teaspoons ground cumin (4g)
• 1 teaspoon smoked paprika (2g)
• 1 teaspoon dried oregano (1g)
• 1 teaspoon onion powder (3g)
• ¼ to ½ teaspoon chipotle powder or cayenne pepper (
• 5–1g)
• 1 teaspoon fine sea salt (6g)
• ½ teaspoon freshly ground black pepper (1g)
• ½ cup vegan sour cream (120g)
• ¼ cup vegan mayonnaise (60g)
• 1 tablespoon lime juice (15ml)
• 1 to 1½ teaspoons taco seasoning (3–5g)
• 2 tablespoons salsa (smooth or finely blended, 30g)
• Small pinch fine sea salt (less than 1g)
• 8 small corn or flour tortillas (about 320g)
• 2 cups shredded lettuce or cabbage (120g)
• 1 cup cherry tomatoes (halved, 150g)
• 1 large avocado (sliced, 200g)
• ½ small red onion (very thinly sliced, 40g)
• ½ cup fresh cilantro leaves (20g)
• Lime wedges (as desired)