Smoky Soy Chunk Tacos w/ Pea & Jalapeño Crema

Prep the soy chunks

1. Soak the soy chunks in the just boiled vegetable stock for 10 minutes until rehydrated
2. Drain well and squeeze firmly to remove excess water
3. Set aside on a clean tea towel to steam dry for a few minutes

Make rub

1. Meanwhile combine the chipotle flakes, smoked paprika, chilli powder, ground cumin, garlic powder, onion powder, ground coriander, cocoa powder if using, brown sugar, olive oil, salt and lime juice in a large bowl
2. Add the soy chunks and toss to coat well

Make crema

1. Preheat the grill to medium high
2. Bring a saucepan of salted water to the boil, add the peas and cook for 2 minutes
3. Drain and rinse under cold water
4. Add the peas to a blender with the yoghurt, jalapeño, lime zest and juice, mint and coriander
5. Blitz until smooth adding a little water if needed
6. Taste and season with salt

Grill chunks

1. Add the soy chunks to a baking tray lined with foil
2. Spray or drizzle over a little oil
3. Place near the top of the oven under the grill and cook for 3–8 minutes until golden and a little charred
4. Toss then repeat until nicely coloured

Assemble tacos

1. Heat the tortillas
2. Spoon a generous amount of the pea and jalapeño crema into each tortilla
3. Top with the smoky soy chunks
4. Finish with chopped onion, coriander and a squeeze of lime
5. Serve with salsa if using