This post contains affiliate links. Please see our disclosure policy.
Mango BBQ Soy Curls or Jackfruit Tacos. Shredded Soy Curls or Jackfruit make an amazing carrier for bbq sauce. Some Mango or other fruit puree takes it to the next level. Serve in sandwiches or tacos with slaw. Vegan Gluten-free Recipe No Added Oil
I’ve been obsessed with the simple process of making juicy flavorful taco fillings since I made these Berbere Spiced Jackfruit Tacos. The process is easy, just shred up jackfruit, or soy curls or meat subs, toss with spices or sauces or both, and bake to preferred texture. It cannot get easier than that.
For the version today, I used butler soy curls and onion that get shredded in a processor and tossed in bbq sauce, seasoning, and some mango puree. Just mix and bake! You can use all bbq sauce or use other purees such as pumpkin, sweet potato, some pineapple juice instead of mango. Flavorful, Easy and Delicious! Serve in tacos, wraps with creamy slaw or avocado, or quesadillas, or sandwiches with extra bbq sauce or add to a bowl.
More Tacos and Taco fillings from the blog
- Carrot Walnut Taco Meat bowls.
- Berbere Spiced Jackfruit Tacos
- Chipotle Shredded Butternut Tacos
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice
- Jackfruit Meatballs Tacos
- Mushroom Barbacoa Tacos
- Jamaican Jerk Jackfruit, Caribbean Bean Wraps.
Serve these in tacos or buns with Extra BBQ Sauce! If you try these Pulled BBQ Jackfruit or Soy Curs, do let me know how it turned out. Tag me on Instagram.
Mango BBQ Soy Curls or BBQ Jackfruit Tacos
Ingredients
- 4 to 5 oz soy curls, soaked in warm water for 10 mins or use 1 20 oz can of jackfruit, squeeze jackfruit in paper towels to remove excess brine/water
- 1/2 medium onion, , roughly chopped
- 5 cloves garlic
- 1/4 tsp fennel seeds
- 1 tsp ginger paste or minced
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1/3 to 1/2 cup bbq sauce
- 1/4 cup mango puree, or more bbq sauce
- 1/2 tsp salt
- a good dash white pepper
- 1 tsp sugar
- a dash of cayenne to taste
Instructions
- Soak the soy curls in warm water for 10 mins. Squeeze to remove excess moisture.
- Add to a food processor with onion and garlic and pulse to shred evenly
- Transfer to a bowl. Add the spices and sauce and mix well. Add a tbsp or so water if the mango puree was too thick and mix in. You want the mixture to be saucy.
- Spread on parchment lined baking sheet.
- Bake at 400 degrees F for 30 mins or longer until texture is to preference. Move the mix around mid way through baking.
- Serve over slaw. with additional bbq sauce or vegan ranch in tacos or buns.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a very tasty meal! I adapted some ingredients to work for our way of eating, used a prepackaged jackfruit, made my own quick slaw with what I had in the frig (the slaw dressing is delicious!) and put them in easy to make Chickpea tacos! Yum 😋
awesome! Do leave a rating too if you like!
Am I allowed to give this another five stars? I made it with some pureed pineapple tidbits this time because the store I usually buy the mango from was sold out, and it was really good! Also I make the slaw recipe at the end all the time. The dressing is so good. Love it with chaat! 😋😋
yay awesome!
Hi Richa! If we use canned jackfruit, do we follow the recipe steps and cooking times the same, substituting the soy curls for jackfruit?
Yes, rinse and squeeze the jackfruit out to remove the brine as much as possible and proceed with step 2
So want to get into Jackfruit. Brought my third lot today.
Haven’t been convinced as of yet, but this recipe may finally get me!
Thank you
I haven’t even finished baking it and already rating this 5 stars – this is /delicious/. I used jackfruit that I’ve been trying to figure out what to do with for ages. Oh, and a box of frozen mango as canned we don’t have here, and fresh is hella expensive. Also put in a whole red habanero as I like to live dangerously. Great choice – for double the recipe though 😉 Thanks Richa! Will be posting a picture on insta tomorrow. Too dark now to do it justice 😉
oooh the habanero is my kind of addition!!
I have always wanted to try cooking with soy curls! They are so hard to find for me, but I have seen too many incredible recipes with them, especially those BBQ-themed! I love the look of these tacos and how they mix jackfruit and soy curls together. Definitely have to give them a go sometime!
How creative this recipe are taste+nutrition and it is vegan win win situation
Thanks for an alternative to jackfruit . 🙂
Will make this soon.
You rock Richa!!!
I think i like soy curls more than jackfruit in certain applications. The jackfruit needs a lot more work to be a likeable taste and texture for me 🙂
I have a few bags of soy curls in the pantry that I need to use – haven’t found a way to use them that I love yet. I find them to be kind of spongey. But this looks like a GREAT use for them! I love the idea of “shredding” them because I think it will help them to be a bit less spongey than they can sometimes be. Will be trying this week!
Are those soy curls or soy nuggets or chunks?. The chunks/nuggets are very spongey and take much longer to cook compared to curls. I dont like the chunks spongeyy texture. Soycurls are more stringy like chicken. You can try the chunks also this way by shredding. I think they will get a better texture then.
Is there somewhere online to purchase the curls? I never seem to be able to find them and the sponge affect does a trick on my texture buds. Thanks Richa!
Not sure where you are located. They are available on amazon.com and directly from butler foods website https://www.butlerfoods.com/soycurls.html
Richa,
How can it be that I am nearing 50 and this ancient vegan here has never cooked with soy curls? Lol. This dish looks vibrant and comforting and I am trotting right out to WFM to buy me some Soy curls. As always thank you for your inspiring recipes.
-Hanne
I think soy curls are fairly new. I saw them in many recipes last year and finally started trying them this year. I was burnt earlier by soy chunks that are much more spongey, chewy and weird texture and much more processed, the curls are all whole beans and not much processed and they have a texture somewhat like chiken, much better than chewy spongeyness of the chunks 🙂