Marinate the soy curls: Add the dry soy curls to a large bowl or tupperware container and use your hands to break them into bite-sized pieces. Keep in mind they will grow in size as they rehydrate. Pour the hot water into a separate bowl or large measuring cup. Whisk in the bouillon powder, taco seasoning, lime juice and agave until well-incorporated. Pour this over the soy curls, cover, and set it aside for at least 30 minutes.

Cook the onions and peppers. In the meantime, slice your onions and peppers. Heat your oil over medium high heat in a large saute pan or wok, then add the peppers and onions. Saute your vegetables for about 13-15 minutes until they are soft and you have achieved a slight char. Remove and set aside.

Cook the soy curls: In the same pan you fried the peppers, add the marinated soy curls. Turn the heat to medium and let the mixture saute for 13-16 minutes, stirring frequently to make sure the bottom doesn’t burn. You want the liquid to be evaporated leaving a thick flavorful glaze for your taco meat. 

Warm your tortillas: Warm your tortillas for about 2-3 minutes in a 200°F oven.

Finish and serve: Remove from heat and adjust the seasonings to your taste. Serve hot with small flour tortillas, refried beans, pico de gallo, guacamole, and vegan sour cream.

Store: Leftovers will last up to a week in the fridge or 10 weeks in the freezer. Enjoy!