Feature Recipe | Sizzling “Chicken” Fajitas
Take my word for it….a quick description to tease your palette:
A tapestry of Mexican-inspired flavours. Soy curls – marinated for hours in fresh minced garlic, chili powder, crushed chili flakes, cumin, smoked paprika and smoked salt – are pan-fried to perfection and wrapped in a warm, soft flour tortilla topped with roasted onions, bell peppers and pineapple. Shredded pepperjack cheese – characterized by its fiery kick – adds a delightful zip to this fajita’s sweet and smoky flavour profile. Deliciously simple.
Why this recipe:
I am a HUGE fan of soy curls so always looking for ways to work them into my next test recipe. Made from non-GM whole soybeans, soy curls are the best plant-based alternative to meat that I’ve come across 😊 The texture is chewy and they soak up the flavour of rubs, seasonings, marinades and sauces making them incredibly versatile. Simply soak for ten minutes in hot water, squeeze out excess liquid and marinade for a few hours. Once tossed in a skillet these are transformed into crispy, chewy tofu pieces that really do mimic chicken strips.
A helping hand:
*In case you’re new to soy curls here’s a few tips for preparing:
-Soak in hot water for 8-10 minutes prior to soaking in your marinade (no boiling water required)
-Squeeze out excess liquid with a clean dish towel and/or your hands. It’s important to squeeze out as much water as you can.
-Pan-fry soy curls over medium-low heat until they’re slightly browned (any excess moisture will evaporate at this stage)
-Once browned, fold in your cooking sauce and cook at low heat to allow the soy curls to soak up the flavour.
*It’s not a typo. If “fresh pineapple” caught you by surprise in the ingredient list I assure you this will be a gamechanger. If I had to pinpoint two ingredients in this recipe I would say are “musts” they would be the roasted pineapple (ideally fresh, not canned pineapple chunks) and smoked salt (ideally the Alderwood variety which is mild and doesn’t overpower the other flavours). When roasted to juicy perfection the sweet pineapple is a perfect complement to the spicy-meets-smoky dimension of this dish that teases your palette. I’m fairly certain this recipe will make you a fan of brown sugar roasted pineapple forever 😝
Get inspired with these Vegan Rhapsody favourites:
Mexican cuisine is a vegan’s best friend….with black beans, avocadoes, tomatoes and cilantro in hand the possibilities are endless! Here’s a few of our favourite Mexican-inspired recipes:
This & That
- One 8oz/227g bag Butler’s Soy Curls (or similar)
- 6-8 flour tortillas (from scratch or store-bought)
Soy Curl Marinade
- 4 garlic cloves, minced
- 3 tsp chili powder
- 1 tsp cumin powder
- 1 tsp onion powder
- 1 tsp smoked salt
- ½ tsp Himalayan pink salt
- ½ tsp smoked paprika
- ½ tsp chili flakes
- 1/4 cup avocado oil or similar light-bodied oil
- Pinch of smoked salt
- Pinch of chili powder
Fajita Seasoning Mix (For Roasted Veggies)
- 1.5 tsp chili powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp smoked salt
- 1/4 tsp Himalayan pink salt
- 1/4 tsp smoked paprika
- 1/4 tsp chili flakes
- 1 fresh pineapple, cored & chopped into coarse pieces
- Olive oil
- Brown sugar
- 1 -2 red onions, thinly sliced
- 1-2 bell peppers, thinly sliced
- Glug of olive oil
- 1 batch Fajita Seasoning Mix
- 1/2 cup vegan mayonnaise
- 1 – 2 Tbsp lime juice
- Pinch of smoked salt
- Shredded vegan cheese
- Chopped lettuce
- Cherry tomatoes, halved
1/Rehydrate soy curls*
2/Toss ingredients for soy curl marinade (minced garlic through chili flakes) in large prep bowl. Add hydrated soy curls. Stir until soy curls are evenly covered in marinade.
3/Transfer marinade-covered soy curls to a large casserole/baking dish. Drizzle avocado oil over curls and add a few pinches of smoked salt and chili powder. Cover with plastic and let chill for 4-6 hours.
4/Prepare batch of Fajita Seasoning Mix; set aside.
5/Make one batch of flour tortillas (omit this step if using store-bought); set aside.
1/Roast pineapple and veggies:
-Add chopped pineapple to one side of a parchment paper-covered baking tray. Drizzle olive oil over pineapple. Top with a few pinches of brown sugar.
-Add sliced red onion and sliced bell pepper (in an even layer) to empty half of baking tray. Drizzle with olive oil. Top with reserved Fajita Seasoning Mix.
-Bake at 400F for 10 minutes. Remove from oven. Using a spatula move pineapple and veggies around to roast evenly. Bake for another 10 minutes.
Optional: Broil for 2-3 minutes if you want a nice char!
2/Pan-fry marinated soy curls:
-Add a few glugs of olive oil to a skillet on medium heat.
-Add marinated soy curls to the skillet (for best results do this in smaller batches). Pan fry until well cooked.
-Transfer soy curls to a warming tray.
Optional: Add chili powder and smoked salt to the soy curls for added flavour!
3/Make Lime Crèma:
-Whisk all ingredients together in a small prep bowl; set aside.
Heat prepared flour tortillas on the griddle. Smother one side of each tortilla with Lime Crèma. Spoon pan-fried soy curls and grilled medley down the center of each tortilla; fold in half. Sprinkle with shredded cheese and devour!
*How to rehydrate soy curls:
-Place soy curls (8oz/227g) in water. Add enough warm water to completely cover the curls. Let soak for 10 minutes.
-Drain soy curls and rinse in cold water. Using the underside of a spoon, press gently on the soy curls to release any excess water
Note: Each 8oz bag Butler’s Soy Curls yields 1.5 lb soy curls when hydrated.