Vegan German Potato Pasta Salad

0 Start by soaking the soy curls according to package directions. Drain, then squeeze as much liquid out of them as you can with your hands. 
1 Chop the soy curls into small pieces, then put them in a dry bowl. Pour the soy sauce, liquid smoke, maple syrup and paprika over the soy curls. Toss to coat and let them sit while you prep the rest.
2 Cook the pasta according to cooking directions. Drain when al dente.
3 Add the diced potatoes to a pot of cold water. Add a few pinches of salt to the water. Bring the pot to a boil, then boil the potatoes for 10 to 12 minutes or until they are tender. Drain.
4 Now, heat 2 tablespoons of olive oil on medium high in a large non-stick skillet. 
5 Add the soy curls with all the liquid to the skillet. Sauté, reducing heat as needed until the soy curls are brown and firm. About 5 to 7 minutes. 
6 Remove the soy curls from the skillet and put into a bowl, set aside.
7 Now, add the remaining 2 tablespoons of olive oil to the skillet. Then pour in the apple cider vinegar, garlic, mustard, sugar, salt and pepper. Stir to combine everything and heat on medium low. 
8 Let the sauce simmer for a minute, then add the potatoes, pasta, soy curls and parsley to the skillet. Then toss to combine everything.
9 Taste and adjust seasonings, adding more of anything that you need. 
10 Serve immediately, warm.