Prepare the soy curls by rehydrating with hot water (I use boiling water and then cool slightly with cold tap water) and mushroom broth powder. Let rehydrate, then drain and squeeze out excess water.

In a large bowl, prepare marinade by combining lime juice, orange juice, tamari, vegetable oil, cilantro stems (I use the stems of the cilantro leaves for the relish), garlic, chili powder, cumin, and adobo sauce (if using).

Add the rehydrated soy curls and mix well into the marinade to absorb. Let sit while you prepare the relish.

For the relish, combine cilantro tops, white onion, lime juice, and salt. Mix lightly to combine, and put in fridge.

To cook the soy curls, preheat a pan to medium heat, and then add the soy curls and marinade. You can reserve some of the marinade liquid (~2-3 tbsp) to add to the end to maintain some moisture, but this is optional. Cook the soy curls as desired, we like them to have a bit of browning, but you need to cook out a lot of the moisture before this happens (which is why I retain some of the marinade). Once the soy curls have browned, I add the remaining marinade, stir to heat through, and then turn off the heat.

On a griddle or large pan, heat the corn tortillas until heated through and they begin to brown slightly on each side. Remove from heat, and immediately fill with the carne asada soy curls and top with relish.

Enjoy immediately! This recipe makes about 8 well stuffed tacos, or 10 more conservatively-filled tacos.