Carne picada is a Tex-Mex beef recipe and this is a delicious vegan version.
Hydrate the soy curls or TVP in boiling water with onion, garlic, and a bay leaf. Then strain and squeeze out as much liquid as possible once cooled down.
Saute onion and poblano until soft. Add the vegan meat, seasonings and cook for about 5 minutes.
Pour in the canned tomatoes and cook until thickened.
Serve with a side of refried beans and with warm corn tortillas Salsa if desired.