Soak the textured soy protein in a bowl for 15 minutes. Once hydrated, use a large strainer to rinse it several times until the water runs clear. (This means the soy is clean and ready to use.)

On a cutting board, finely dice the onion and garlic cloves, then set aside.

Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced onion and garlic, then add the bay leaves.

Squeeze out excess water from the soy with your hands and gradually add it to the skillet with the sautéed onion. Once all the soy is in the skillet, slowly add the Maggi seasoning sauce.

Stir until the mixture is evenly colored and well combined. Taste and adjust seasoning if needed.

The soy should not be too wet; let it dry out a bit before removing from heat. Set aside.

To assemble the tacos:

Warm the tortillas and fill each with half the soy mixture. Top with diced onion and cilantro.

Serve on plates with hot sauce and lime on the side.