Dissolve the no-beef bouillon cube in 2 cups of boiling water. Add soy curls, submerging them fully, and let soak for about 10 minutes.

Whisk together garlic powder, soy sauce, vegan Worcestershire sauce, olive oil, maple syrup, liquid smoke, and cumin until combined.

Drain soy curls, squeezing out excess water. Mix with prepared marinade and soak for an additional 5–10 minutes.

Heat a pan over medium-high heat. Add marinated soy curls and cook for about 5–7 minutes until browned.

Mix corn starch with 1 tablespoon of water until smooth. Add to the pan, stirring until the sauce thickens into a glaze.