Preheat the oven to 400 and line a cookie sheet with parchment.
In a medium saucepan, place the soy curls, water, and seasoning. Stir well, bring to a boil, and then reduce heat to simmer allowing the liquid to hydrate the soy curls and flavors are absorbed.
Place the soy curls on the cookie sheet, in a single layer. Bake for 10-12 minutes until the soy curls dry out to a chewy consistency and remove from the oven to cool.
Meanwhile in a skillet, sauté the veggies (onions, tomato, peppers, and mushrooms) with the spices, adding splashes of veggie broth or water to prevent burning. Reduce the heat, cover and allow the veggies to steam, release their natural juices and soften.
Stir the prepared soy curls into the fajita veggies.
Heat the tortillas to soften.
Make your tacos and enjoy with your favorite toppings.
CHEF’S NOTE: You can use No Chicken Broth or a vegan chicken flavored bullion cube if you don’t happen to have Chicken-free seasoning, but you can easily get some at www.tracysrealfoods.com.
TOFU CASHEW SOUR CREAM:
Combine all ingredients in a blender and blend until creamy.
Allow the mixture to chill for 1 hour to thicken.