These vegan fajitas are full of zesty flavor! Made with protein-packed soy curls, Tex-Mex spices and seared veggies, they're easy to make and perfect for a weeknight.
Place the soy curls into a medium bowl and pour the broth over them. Let the soy curls soak for about 10 minutes.
While the soy curls soak, mix the marinade ingredients together in a small bowl: lime juice, soy sauce, cumin, chili powder, oregano, paprika, ancho chile powder, and garlic.
Add the marinade to the bowl with the soy curls and toss to coat.
Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium-high heat.
When the oil is hot, add the soy curls in an even layer, along with any excess liquid in the bowl.
Let the soy curls cook for about 5 minutes, until the excess liquid has reduced and the soy curls are browned and crisp in spots, flipping them once or twice during cooking.
Remove the soy curls from the skillet and transfer them to a plate.
Add the remaining tablespoon of oil to the skillet and raise the heat to high.
Give the oil a minute to heat up, then add the onion and peppers. Cook the veggies, stirring frequently, until tender-crisp, about 4 minutes.
Lower the heat to medium and return the soy curls to the skillet. Flip everything a few times to distribute the ingredients, and cook the mixture for just a minute to reheat the soy curls.
Remove the skillet from the burner and season the mixture with salt and pepper to taste. Sprinkle with fresh cilantro.
Divide the filling among the tortilla and top with cashew sour cream and/or salsa. Serve.