Soak the soy curls in water for 10 minutes, drain and set aside
In a large skillet over medium heat, add the coconut oil and the onion. Saute for about 5 minutes until the onion is soft and tender, then add the garlic and cook for another 2 minutes.
Then, add the chipotle chili and adobo sauce and the peaches and stir for a few minutes. Finally, add the tomato sauce and simmer on low heat for 20 minutes.
Transfer the sauce to a blender and puree on high until smooth. Set aside.
In that same skillet over medium heat, add 1 tablespoon of coconut oil, then add the soy curls and sautee for about 3 minutes.
Next, add the peach chipotle sauce back to the skillet and turn the heat to low. Simmer the soy curls and sauce for 20 minutes. Add salt to taste once finished.
Meanwhile, prepare the sunflower sour cream by combining all ingredients into a high-speed blender and blending until creamy, slowly adding more water if needed.
Prepare the tacos by warming up the tortillas and adding red cabbage and slices of peaches. Top with the Peach Chipotle “Chicken,” green onions, and the sunflower sour cream.
