Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze some of the excess water out of them.

While the soy curls are soaking, whisk together the remaining ½ cup of hot water, the vegan “beef” bouillon, tamari, rice vinegar, garlic, ginger, and 1 tablespoon of garlic chili paste or sriracha in a small bowl. Then whisk in the cornstarch. Set aside until ready to use.

In another small bowl, mix together the vegan mayonnaise and 2 tablespoons of garlic chili paste or sriracha. Set aside until ready to use.

Place the oil in a large pan over medium-high heat. Add the soy curls and cook, stirring frequently, until they’ve begun to brown and crisp around the edges a little, about 10 minutes

Pour the “beef” bouillon mixture over the soy curls and stir to coat them all. Turn the heat down and allow the sauce to thicken slightly. This will only take 2 or 3 minutes.

To serve the tacos, place some of the soy curls in on a tortilla with the spicy mayo. Top with the kimchi, scallions, and avocado. Repeat with the remaining tortillas and soy curls.