Empty bag and let the soy curls soak in vegan beef broth for 10 min, covered. While the curls soak mix the rest of the ingredients in a freezer bag.
Drain the soy curls in a strainer and shake out any excess liquid. Add the soy curls to the marinade mixture ensuring they are all evenly coated with the mixture. Marinade for at least 30 minutes but you can leave up to 2 hours.
Reserve ¼ cup of the marinade before draining the soy curls in a strainer. Shake off any excess liquid.
In a large cast-iron skillet or nonstick pan heat 2 tablespoon of oil on medium-high. Once heated add the soy curls. Cook, stirring frequently until all pieces are golden brown, about 15 minutes. Mix in the remaining ¼ cup of marinade and remove from heat.
Serve a lime wedge and cilantro in tacos, over rice, on fries, in burritos etc.