Combine the vegan beef broth (note, it should be relatively hot (not boiling), so warm it in the microwave or a small pan if not), vinegar, citrus juice, minced garlic, minced jalapeno, cumin, salt, and pepper. Whisk until the spices have dissolved.

Add the soy curls to a medium bowl, discarding any of the powder at the bottom of the bag. I usually save the small crumbles for other recipes. Cover the soy curls with the marinade and mix gently. Let sit for 10-15 minutes. If you’d prefer, after rehydrating, you can add the entire mixture to a bowl with a lid and refrigerate up to 8 hours, then proceed with the next step.

Heat a nonstick pan over medium high heat. Working with one handful at a time, gently squeeze the excess broth out of the soy curls and throw them in the skillet. You don’t have to go crazy getting dry--just gently squeeze them once over the bowl and add to the pan. DON’T DISCARD THE REMAINING MARINADE!

Cook the soy curls for about 3-5 minutes or until they start to get a little browned. Stir them often with a wood or silicone spoon/spatula. If you notice them start to get really dark or burned, turn the heat way down. After they start to really brown, you can optionally drizzle them with a little olive oil. This helps the texture firm a bit more (gives a more authentic mouthfeel to meat because of the bit of fat it imparts) but it’s not necessary.

Now slowly add back in the marinade, about ¼ cup at a time, stirring it in each time you add some of the liquid. Cook for about 8-12 minutes, stirring every 1-2 minutes to make sure they don’t burn. The liquid will be boiling or simmering and that’s good. It will absorb into the soy curls (and some will evaporate) but the soy curls will also get chewier. If you let them sit too long they can burn, so pay attention to them.

When they’re nicely browned, chewy and firm and the liquid is absorbed, they’re done. Remove from heat and serve! We like these with a fresh squeeze of lime juice and a little freshly cracked black pepper and sea salt. Serve in tacos, burritos, in a bowl of rice and veggies, salad, or whatever else you like. Enjoy!

Refrigerate leftover vegan carne asada separately (from other ingredients in your dish) for up to 5 days. Reheat in a pan if they get too soft (the condensation can make them wetter, which can make them soft again).