I have a history of occasionally giving in to peer pressure.
There was that period in the late eighties where my bangs became all to familiar with my mom's old curling iron. Then there was year I tried to dress like Clarissa and wished I could explain it all. Who cares if my shoes didn't match?
When I graduated highschool, my entire wardrobe was black, I wore dark lipstick, and I only wore Doc Martins because it was the nineties and I was in theater and I needed people to understand that I was dramatic.
When I lived in northern California, I may or may not have thrown around the term "hella" because that's what you did up there. I learned quickly after moving to Los Angeles that it was similar to saying "y'all" anywhere but in the south. I quickly traded it in for adding "the" before mentioning any highway (i.e. "I took the 10 to the 405.").
Most recently, I gave in to peer pressure and ordered a bag of Burton's Soy Curls. I mean, Andrea, Somer, and Cadry were all doing it, so I had to try it, right? From what I can tell, soy curls prepared in some sort of spicy, smoky, barbecue-y goodness is the way to go. I just "winged it" and had fantastic results, but there are a hundred variations of this recipe (like I said, everyone is doing it!), so by all means, choose your favorite and go with it. Or wing it like I did. Whatever floats your boat or finds your lost remote.*
Over the summer, I did some recipe testing for an upcoming cookbook which I can't yet tell you about (but oh my gosh, I'm so excited about it!!!) and one of the recipes I tested incorporated barbecued flavors with pickled onions, something I had never experienced. I loved it and I've been craving it ever since. I decided that since I was making barbecue soy curls that the pickled onions were totally happening too. I adapted my recipe from David Lebovitz because apparently, at the moment, I'm all about doing what the cool kids are doing. I decided to combine all of these great flavors in a little taco bowl because they're so much fun, but this would probably make a great sandwich too.
If you haven't tried soy curls yet, you need to get on that. If soy curls aren't your thing, this would be great with BBQ tofu, Buffalo Cauliflower, or even some kind of barbecued tempeh, seitan or mushrooms. Whatever you choose, however, you need to pair it with pickled onions and do so ASAP. It's totally in right now.**
pickled onion recipe adapted from David Liebovitz
Ingredients
- 1 8oz. bag of Butler soy curls
- enough vegetable broth to cover the soy curls
- 1/2 teaspoon olive oil
- 1/2 white onion
- 3 cloves garlic, minced
- 1 tablespoon Bragg Liquid Aminos
- 1 teaspoon liquid smoke
- 1 can of organic fire-roasted tomatoes, diced
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- juice from 1/2 a lemon
- 1-2 tablespoons Sriracha sauce
- 1/3 cup + 1/4 cup barbecue sauce, separated
- salt and pepper to taste (I used smoked salt and it was a great touch)
- 1 cup apple cider vinegar
- 3 tablespoons coconut sugar (or other unrefined sugar)
- 1 bay leaf
- 5 allspice berries
- 5 whole cloves
- 1 red onion, peeled, halved and very thinly sliced
- 12 taco shells (or just do 6 and save 1/2 of the soy curls to do tacos another day)
- 1 avocado, thinly sliced
Instructions
- At least one day prior to making taco bowls, follow the instructions here, using my ingredient list (or use his, whatever floats your boat).
- Place the soycurls in a bowl and cover with warm vegetable broth. Let them rehydrate for about 5 minutes before draining (reserve broth for possibly deglazing the pan or for future use). Use your hands to squeeze excess moisture from the curls.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute for about 1-2 minutes. Add the soy curls, Bragg's, and liquid smoke and mix to combine. Saute for about 5 minutes, stirring occasionally to prevent sticking, until excess moisture has cooked away. Add the fire-roasted tomatoes and spices, mix well, and let saute for about 7-8 minutes, until most of the liquid has cooked away. If at any point the curls begin to stick, deglaze the pan with the reserved broth and turn the heat down a hair. If the liquid does not cook away fast enough, turn the heat up. Add 1/3 cup of barbecue sauce and Sriracha and let saute for another 7-8 minutes, until excess liquid has cooked away. Add salt and pepper to taste, and the remaining barbecue sauce and set aside.
- Follow these instructions to prepare the taco bowls.
- Once prepared, fill each taco bowl with about 1/3 cup of BBQ soy curls and top with avocado slices and pickled onions. Serve immediately. If you want to save half of the soy curls (and tortillas) for another day, the soy curls will keep for about 3-4 days. Enjoy!
*if you know where this is from, let's totally hang out.
**or at least I'm trying to make it the "in" thing right now.
Photography by Chris Miller
Caitlin
butler soy curls are the totally in thing right now, aren't they? they always look SO GOOD. i love these little bowls and the deliciousness you filled them with. and pickled onions?? definitely checking that out.
ps- i was OBSESSED with clarissa. i tried to dress like her, too, but honestly- who can pull that off besides melissa joan hart?
keepinitkind
Thanks, Caitlin! And yes, do check out pickled onions- they're so sweet and bright and tangy at the same time.
And yeah, I definitely couldn't pull Clarissa's look off. Melissa Joan Hart made it look cool. I made it look ridiculous. 😉
Cadry
This looks so good, I'd happily take a swim in these taco bowls. Or maybe I'd just eat them with a giant fork! I was hesitant about Soy Curls at first, but they won me over. Whenever I make a batch of the Smoky Soy Curls from Vegan Diner, I have difficulty saving them for a meal. I keep reaching in to the refrigerator to get another finger full of curls. Thanks for linking up to my post!! 🙂
keepinitkind
I can totally see how these could become addictive. I had a hard time saving the last half for another night of taco bowls- a nice hefty soy curl sandwich was definitely on my mind. 🙂
charj
Are we supposed to add the reserved broth or save it for another recipe?
Thanks
keepinitkind
You should keep it on hand, just in case the curls stick to the pan and you need to deglaze the pan. I neglected to add that part of the recipe when I typed it up- it's been revised now. Thank you so much for pointing that out!
Annie
I have not yet bought soy curls (I did TRY to buy them, but my WF doesn't carry them. WTH?!) - but I have eaten them. Once. I can't figure out if I like them or if they kinda scare me. At any rate...I will keep trying. The pickled onions. Yeah. They make it.
Cookbook testing?! You tease.
(Oh, yes, I still have my Doc Martens from college. Have mostly given up wearing all black. I wasn't a theater major, though. Fine Arts/Painting. Same thing, right?)
keepinitkind
My WF doesn't carry them either, but my WF doesn't carry a lot of cool stuff. :-/ At first, I thought the texture was a little weird, but they totally grew on me. By the end of my 2nd taco, I was a believer. 😉
And Fine Arts totally counts. 🙂
Somer
Haha! You caved!! I love it! Good one Kristy, you never say in the post whether or not you REALLY liked them though.... I'm curious! 🙂 Thanks for the link and the love. xoxo
keepinitkind
I definitely liked them and will be ordering some more very soon. 🙂 Thank you for making me see the light! xoxo
Andrea
Took me a while to jump on the curl wagon but now they are a staple in our house, especially since I haven't been eating seitan. Lucky for me, I can walk to a store that sells them. I don't usually make the whole bag at one time though because it's too hard to just eat the right amount. Your recipe sounds great, especially with the addition of pickled onions.
keepinitkind
Thank you, Andrea! I could see how they would be the perfect seitan substitute.
Gabby @ the veggie nook
Wow I never would have expected you to say you were an all-black dressing dramatic theatre kid! You are so bright and sunny now 🙂
This looks delicious and I'm so glad you decided to jump on that band wagon!
keepinitkind
Thank you, Gabby! I feel bright and sunny, but I still have days when I like to dress in black (or charcoal). 😉
Heather
I believe I have known you through all of these phases and during each of them you were fantastic. Might have to pickle some onions tonight... great idea!!!
keepinitkind
You have known me through all of these phases and plenty of others that I conveniently failed to mention! 😉 Love you, Hez! xo
Richa`
i can imagine the pickled onions taking the bbq goodness to a new level. i love pickled onions! i am scared to try the soy curls. Maybe some day 🙂
keepinitkind
BBQ and pickled onions are such a great combo- you must try it! 🙂
Melissa
”I took the 10 to the 405." <-- please tell me you've seen the SNL skit "The Californians", this reminded me of it and had me cracking up. 🙂 Love these taco bowls! I'm going to try to make these adorable taco shells tonight.
keepinitkind
Yes, I have seen "The Californians" and it's hilarious because it's true. People always ask which route you took and we all feel compelled to explain the route. It's pretty funny. 🙂
Heather
My mouth is watering and stomach is growling - I so want like 10 of these right now! I have seen the soy curl craze lately and didn't realize I could order them online...mmmm there is just something that sounds so amazing about combining pickled onions with BBQ - I don't think I am going to be able to get this outta my head until I make!
keepinitkind
I thought the soy curl craze was all hype, but I love how versatile they are. I can't wait to do more experimenting. And yese, pickled onions and BBQ are a match made in heaven! 🙂
Reia@TheCrueltyFreeReview
Welcome to the soy curl bandwagon! I first tried them on nachos and have since added them to pizza, rice bowls, tacos and just about anything else I can think of. I really love them because my bf actaully likes them too; he hates seitan and tempeh so having these as an option is great. Plus, like tofu they absorb flavors well, making them perfect for strong marinades.
keepinitkind
Nachos? Nachos! Reia, you're a genius. I need to get another bag ASAP so I can have soy curl nachos too- that sounds amazing! 🙂
Max
I was craving bbq and this hit the spot really yummy! I served with warmed taco shells and shredded red/ green cabbage.
keepinitkind
That sounds wonderful, Max! Thanks for sharing! 🙂