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"Chicken" Soft Tacos

What you need: 

1 cup textured soy protein chunks
1 cup vegetable broth
oregano, to taste
thyme, to taste
marjoram, to taste
1 tablespoon vegetable oil
1/4 cup onion, finely chopped
1 clove garlic, finely chopped
1 jalapeno pepper, deseeded and finely chopped, optional
2 tomatoes, diced
1 teaspoon lime juice
1-2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
4 whole wheat tortillas

What you do: 

1. Bring vegetable broth to a boil, remove from heat and add soy protein chunks. Add a couple dashes of oregano, thyme and marjoram. Soak until the chunks are soft and liquid absorbed.
2. In a medium sized saucepan, heat oil over medium heat. Add onion, garlic and jalapeno and saute until softened. Add textured soy protein, tomatoes, lime juice and spices.
3. Simmer until the tomatoes have cooked down, about 5 minutes or so. Remove from heat and fold into soft wheat tortillas and top with suggested toppings.
I like to garnish with lettuce, green onion, olives, plain vegan yogurt, or vegan sour cream.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Just a note: after looking over this recipe again it looks like the salt should probably be cut in half (or more) and quite possibly the same for the other spices as well.  Honestly, I have no sense of measurement, so make this at your own risk! ;)

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