MAKE 1 DAY AHEAD!
750 grams dried texturized vegetable soy protein
Juice from 10 fresh limes, or enough to make 1 1/2 cups
1 white onion, finely diced
1 bunch fresh cilantro, chopped finely
3 ripe tomatoes, finely diced
2 serrano chili peppers, finely diced (optional)
2 tsp extra virgin olive oil
Salt to taste
1 avocado, diced
1/2 cup corn kernels, defrosted (with warm running water in a colander)
1/2 cup shredded purple cabbage
1/4 tsp smoked paprika or to taste
Corn tostadas or corn tortilla chips for serving
Place the soy protein in a large pot with plenty of water. Bring to a boil, then turn off the heat and let sit 30 minutes until it cools. Rinse thoroughly, squeezing out excess powdered soy protein as you go until the water runs clear.
Squeeze the limes and chop the onions. Toss the soy protein with the onions and lime juice in a large bowl. Marinate 24 to 24 hours in the fridge. When ready to serve, chop the tomatoes, cilantro, and chili peppers and add to the soy protein mixture. Toss with the olive oil and salt to taste. Serve cold with corn tostadas or tortilla chips.