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Vegan Tinga Recipe

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


I used just a handful of ingredients to make this super easy, and incredibly TASTY Vegan Tinga, the perfect filling for tacos, burritos, or even tostadas! 


  • 1 large white onion, cut into rings
  • 4 oz Butler Soy Curls
  • 1/2 tsp poultry seasoning
  • 3 cloves minced garlic
  • 14.5 oz can fire roasted tomatoes
  • 2-4 chipotle peppers in adobo sauce
  • 1 tsp Mexican oregano
  • 1/2 tsp salt
  • 2-4 tsp maple syrup (optional)



  1. Prepare Queso Fresco first, if using, to allow the flavors to meld
  2. Heat a saucepan of water until it's hot, then add poultry seasoning and soy curls and stir
  3. When soy curls have fully rehydrated, drain and squeeze out excess moisture and set aside
  4. Slice onion into rings and saute over medium heat until softened
  5. Add water or veg broth to keep from sticking
  6. Add soy curls and continue sauteing and stirring until slightly browned
  7. Add minced garlic and stir 1 minute
  8. Meanwhile, chop 1-4 chipotle peppers in adobo and add to blender
  9. Add tomatoes to blender and pulse several times until you have a coarse puree
  10. Add sauce to soy curls and reduce heat
  11. Stir in oregano and salt
  12. Add maple syrup if needed and adjust any seasonings
  13. Simmer until thickened and serve with your choice of garnishes

Keywords: tinga, vegan tinga, soy curls,