Mix all of the ingredients (except the soy curls) in a bowl or measuring cup (a family habit I just can’t break).

Add the soy curls to a medium to large bowl and cover with the marinade. Use a dark spatula (I’ve stained light spatulas from things like paprika or turmeric) or the back of a spoon to press the soy curls down so they’re coated.

Let the soy curls rehydrate for about 10-15 minutes. Because the mixture isn’t hot, they won’t absorb all of it. This is fine.

Heat a large nonstick skillet over medium high heat and add the entire bowl, soy curls and excess liquid.

Use a dark spatula or wooden cooking spoon (just not something light that you care about!) to arrange the soy curls so they’re in a single layer.

Heat and 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 use as you like!

Spread vegan mayo all over one side of the tortilla, leaving a 1” rim around the outer edge. Place lettuce on one half of the tortilla. Place a few slices of tomato and a few slices of avocado in a line along the center of the lettuce. Add the soy curl bacon on top. Roll the burrito by bringing the bottom and pulling it over the lettuce, tomatoes, avocado, and vegan bacon like an envelope. Fold in the two sides and firmly roll up the rest of the burrito. Slice it in half (straight or diagonal if you want to be fancy) and serve or pack in a work or school lunch. Enjoy!

Refrigerate leftover soy curl bacon for up to 5 days in an airtight container or freeze up to 3 months in a freezer-safe container.