Start by soaking and draining the soy curls according to package directions. While the soy curls soak, make the marinade.
In a large mixing bowl, whisk together the lime juice, zest, orange juice, 1/4 cup of olive oil, vinegar and agave. Then add the garlic, jalapeno, salt and pepper. Whisk to combine.
Once the soy curls have soaked and drained, squeeze as much liquid out of them as possible. Then add them to the bowl with the marinade. Toss to combine.
Marinate the soy curls, tossing them occasionally to make sure they are getting an even amount of the marinade, for at least 3 hours, but I like to marinate them overnight.
Once you are ready to make the fries, cook the fries according to package directions.
While the fries cook, sauté the soy curls.
Heat the remaining 2 Tablespoons of olive oil on medium high in a large non-stick skillet. Then add the soy curls, marinade and all. Most of it will have been absorbed, but just pour in what is left.
Sauté the soy curls, reducing heat as needed until they are nice and brown. About 10-15 minutes. Taste and adjust seasoning. Adding a bit more salt and pepper if needed. Turn off the heat.
Now, make the cheese sauce. In a medium sized sauce pan, heat the vegan butter on medium.
Once the butter has melted, whisk in the flour. Let simmer for 1-2 minutes to thicken slightly. Then pour in the non-dairy milk and whisk to fully combine, making sure there are no lumps.
Let the sauce simmer for a minute or until it starts to thicken. Then pour in the vegan cheese, smoked paprika and salt. Whisk to combine.
Let the sauce simmer until the vegan cheese has melted. It may take a few minutes depending on the type of vegan cheese you use.
Once the fries are done, put everything together. Put the fries on a platter. I like to drizzle some cheese sauce on top of the fries, then some soy curls, more cheese sauce, more soy curls, then whatever toppings you want. Serve immediately.
