Pour 1 1/2 cups vegetable broth over the 4 oz soy curls in a large bowl and soak until fully rehydrated, about 10 minutes.

Drain the rehydrated soy curls in a colander and firmly squeeze out as much excess broth as possible.

Slice any thick soy curl pieces into thinner strips for more even crisping.

Toss the soy curls with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated.

Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Pan-fry the coated soy curls for about 10 minutes, stirring occasionally, until browned, crispy, and chewy.

Stir the remaining 1 tablespoon olive oil with 1 1/2 tablespoons taco seasoning in a large bowl.

Toss the hot crispy soy curls in the taco-spiced oil until fully coated.

Dice the mango and finely chop the red onion and cilantro.

Mix the mango, red onion, cilantro, and juice from half the lime to make the mango salsa.

Mash the avocado with the remaining lime juice and 1/2 teaspoon salt until creamy but slightly chunky.

Warm the flour tortillas in a dry skillet for 20 to 30 seconds per side until soft and pliable.

Fill each warm flour tortilla with taco-spiced soy curls and top with mango salsa and guacamole.