First, 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 and taco seasoning until well-incorporated. Pour this over the soy curls, cover, and set it aside for at least 30 minutes.

Time to cook: Add the marinated soy curls to a medium pot with the remainder of the ingredients and 1 cup water. Stir, cover, and bring the mixture to a simmer. Turn the heat to medium low and let the mixture simmer - uncovered - for 13-16 minutes, stirring frequently to make sure the bottom doesn’t burn. You want the liquid to be mostly evaporated leaving a thick flavorful glaze for your taco meat.

Remove from heat and adjust the seasonings to your taste. Serve hot on tacos, enchiladas, or a vegan crunchwrap. Leftover taco meat will last up to a week in the fridge. Enjoy!