In a bowl, pour hot water over tvp or soy curl crumbs. Allow to rest for five minutes, or until the tvp has absorbed the water. See note below for bulgur.*
Drain well.
In a skillet over medium heat, sauté tvp or soy curl crumbs 3-5 minutes, until dry.
Add the spices, tomato sauce, and 2 Tbsp water. Continue to cook for about 5 minutes, adding water as needed to prevent from sticking.
Serve in taco shells, tortillas, nachos, burritos, enchiladas, chili, or taco salad.
Store any leftovers covered in the refrigerator for 3-4 days.
Notes
* For the cracked bulgur, cook on High Pressure for 5 minutes in an Instant Pot or pressure cooker, and allow to release pressure naturally. Drain any excess water and sauté as directed in step 3.