Have you ever wondered how to cook soy curls? Well, you’ve found the right place! Now if you don’t know what soy curls are, you might be scratching your head… let me explain. Basically, they are a soy-based meat alternative that has a texture very similar to chicken. Manufactured by Butlers Foods, a family-owned company that’s based in Oregon, soy curls are made from boiling and dehydrating soybeans. The end results are dry, shelf-stable strips of vegan chicken that you simply rehydrate with water when ready to use.
WHY I LOVE SOY CURLS
What makes them most attractive to me is that they are only one ingredient (whole soybeans). They are also high in protein and very filling, in addition to having a great texture (if prepared correctly). This makes them my favorite vegan chicken option on the market! You can add them to soup, air fry them, or roast them. But my favorite way to prepare them is to toss them with a savory spice blend and pan-fry them until golden brown in a skillet. So that’s precisely what this blog post is all about. Please note: This post is not sponsored, I just love soy curls. I will include an affiliate link here in case you want to buy some to try (I prefer to get the 3 pack.)
Before we begin, I must address a few things that are working against soy curls. One is the name. It’s not very good, lol. If you mention to someone who is not vegan or vegetarian that you will be serving them something called ‘soy curls’… you might get a grumpy or sassy response. Second, they have to be prepared properly or they can taste flavorless and spongy. Just like tofu, soy curls are a blank canvas! This means if the wrong person gets their hands on them and they don’t know all of my tips and tricks, the end results could potentially be quite bland and the texture could be weird. Don’t be that person because no one will like you. I know… it’s a cruel world.
MY TIPS FOR HOW TO COOK SOY CURLS
Here is my best advice for cooking soy curls. The goal here is to turn them into the most delicious vegan chicken option. To do this, I’ve broken it down into 3 main tips.
1) YOU MUST SOAK AND SQUEEZE.
You must soak the soy curls until fully plump and juicy. You can use cold water but they soak up much faster if you use warm water (I don’t find it necessary to use boiling but you can). Then you must squeeze all of the water out of them! This way, they will be like a rung out sponge and absorb any flavorings that you add to them. I also think squeezing out this liquid helps to remove any stale taste they might have. (Heads up! Soy curls are made with only one ingredient and have no preservatives. Therefore, you want to keep an eye on their expiration date. You can also store them in the fridge to help keep them fresh for longer.)
2) YOU MUST SEASON THEM HEAVILY.
As I mentioned before, soy curls are basically flavorless so adding a good amount of seasoning is key. I like to use a no-chicken bouillon paste (they used to make an organic option but I can’t find it anywhere these days which is beyond frustrating). You could also use a bouillon cube or a powder if that’s all you have. In addition, I like to add tamari and nutritional yeast for maximum umami. I’ll go over more about the seasoning blend below, in addition to optional add-ins. (Soy curls are naturally gluten free, but if that’s not a concern you could also use soy sauce instead of tamari.)
3) YOU MUST ADD ENOUGH FAT.
The reason for this is because we want deep and golden caramelization, in addition to some richness. Now, can you brown them in a non-stick skillet or add them to an air fry with no fat at all to keep them oil free? Yes! But then they would end up tasting a bit dry and not as delicious as they could be. With the right amount of seasonings, a good amount of olive oil, and browning, you can transform soy curls into something truly divine. Crispy, succulent, and totally delicious. Olive oil is my go-to oil to use with these but you could also use sunflower or avocado if you want something more neutral.
HOW TO COOK SOY CURLS: BASIC MARINADE
This basic marinade is quite magical. It is intensely savory and rich in flavor while also containing a good amount of fat which is exactly what we need for the soy curls. Poor things are truly just dehydrated soy beans and although we love them for what they are, they need this marinade to really make them pop. Aside from the savory components like tamari, nutritional yeast, and bouillon paste, this marinade also has vinegar which I believe helps to tenderize the curls. It also has onion powder and garlic powder. These two ingredients are a great way to incorporate a concentration of flavor. Once everything is combined, it tastes very chicken-y… but without the chicken!
HOW TO COOK SOY CURLS: OPTIONAL ADD-INS
ITALIAN-INSPIRED
A small amount of dried herbs such as oregano, thyme and rosemary can go a very long way, offering a beautiful herbal flavor. In addition, I like to add some chopped onion to this blend for an added savory sweetness. These flavored soy curls are particularly delicious served with roasted or mashed potatoes and some sautéed greens or steamed vegetables.
SOUTHEAST ASIAN-INSPIRED
Ginger, lemongrass, fresh chili peppers and shallots are common ingredients in southeast Asian cuisine and I absolutely adore them. You can push and pull this list of add-ins. Even if you only have a few, they can really make these soy curls sing! If you are going to use this blend, I would suggest using sunflower or avocado oil in the base marinade just to keep that flavor more neutral. Soy curls seasoned with this blend are lovely served with rice, to be used in fresh rolls, or combined with noodles.
MEXICAN-INSPIRED
Earthy and robust spices like ground cumin, coriander, and smoked paprika are the perfect flavor components to add to soy curls. Because they are a blank canvas, these pungent spices can make them vibrant and bursting with flavor. This blend is great to use when making items like burritos, tacos, or fajitas.
PAN-FRY UNTIL GOLDEN BROWN
Once you have seasoned the soy curls with the base marinade and any additional add-ins (if using), you simply mix them thoroughly until coated and then you are ready to pan-fry. I like to use my trusty cast iron skillet for this but I also will use a non-stick skillet if I am making a smaller batch. Either way, the trick here is to get the pan nice and hot. Once you add the seasoned soy curls, let them be so they can really get some nice browning. If you move them around too much, they won’t brown as effectively and you will look silly. Don’t be impatient.
THAT CONCLUDES HOW TO COOK SOY CURLS
There you have it folks! How to cook soy curls: done my way. Once they look like the image above you can do so many different things with them…any way you would enjoy chicken! If you aren’t feeling creative, don’t worry, love. I will be sharing some fabulous recipes featuring them soon. Until then, if you do make them, please leave a comment and a rating below as this greatly helps my recipes to be seen. And if you share it on social media, please tag me. I love to see it. Happy cooking, y’all!
–Timothy
WANT TO TRY SOME OTHER VEGAN PROTEINS?
Soy curls 1 package soy curls (8 oz / 227 g) Base marinade ½ cup olive oil OPTIONAL ADD-INS (choose one!) Italian-inspired ½ teaspoon dried thyme Southeast Asian-inspired Mexican-inspired 1 teaspoon ground cumin Soak the soy curls: Place the soy curls in a large bowl and cover with a few inches of water to soak for at least 20 minutes. Note: A bowl with a lid is ideal, especially for preparing in advance, but you can also transfer to a tightly sealed container to store. Drain and squeeze: Transfer the soy curls to a colander to drain. Use your hands to really squeeze out the remaining liquid. Then return the soy curls to the colander and leave them to continue drying out as you make the marinade. Make the marinade: To the same bowl you used to soak the soy curls, add the olive oil, nutritional yeast, garlic powder, onion powder, no-chicken bouillon paste, rice vinegar, tamari, and black pepper. Whisk to combine. It should be relatively thick but still smooth. Add the drained soy curls and stir to coat. Note: If you’re using any of the optional add-ins, you can prepare and add them now. Stir again to coat, and set aside. You can either cook the soy curls at this point or leave them to marinate in the fridge for easy meal prep. To store: If not cooking immediately, cover the bowl with a lid or transfer to a tightly sealed container. This will keep in the fridge for up to 3 days. Cook the soy curls: When ready to cook, place a skillet over slightly above medium heat and add a drizzling of olive oil. Once hot, add the soy curls and spread them into an even layer. Cook for 10-12 minutes, only flipping once halfway through to encourage browning. After 10-12 minutes, toss the soy curls thoroughly, scraping the bottom of the pan to lift up any brown bits. Once mixed around, cook for additional 5 minutes. Transfer to desired dish and serve! If using lemongrass, you want to use the pale green and white inner layers of the stalk.
Ingredients
Water, to cover and soak
Olive oil, to drizzle
¼ cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon no-chicken bouillon base
2 tablespoons rice vinegar
1 tablespoon tamari
½ teaspoon freshly cracked black pepper
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ small onion (100 g/3.5 oz), minced
1 very large shallot (145 g/5 oz), minced
2 heaping tablespoons ginger (1 small knob/20 g), minced
1 tablespoon lemongrass, minced (optional)
1 fat garlic clove, minced
2 tablespoons mirin (or agave)
1 teaspoon toasted sesame seed oil
1 small hot chili, minced (optional)
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon chipotle or regular chili powderInstructions
notes
Soy curls are also fantastic with buffalo sauce or any hot sauce.
28 comments
Will be making these! I live in OR and had no idea soy curls originated here. Thanks!
That’s so funny! I didn’t really try them until I was visiting Portland. That’s when I fell in love!
where do you get the soya curls from??
Here! https://amzn.to/3Wy6rwD
I purchased soy curls a couple weeks ago but haven’t felt confident enough to use them. (I use to be that way with tofu too). But after reading your article I think I can!!! Cant wait for the upcoming recipes.
Hi Monika! So happy to hear this. I think you will love the base recipe and from there you can customize to your liking. Enjoy!
Thanks, Timothy! Always looking for new ways to up my protein and this sounds great. And I love the way you “talk “ to us, it makes me feel like I’m in the kitchen with you!
Hi Ramona, of course! Happy that you are here and I hope that this recipe can inspire you. They are a terrific source of protein. Happy cooking!
This was super helpful! Thank you. I love soy curls and have been making them 100% the wrong way.
Hi Abby! Thanks for letting me know. I definitely think you will be pleased with preparing them this way. Enjoy!
Gahhhhh—absolutely SOLD. Squeezed the heck outta the little suckers, seasoned them just as you said, made them for fajitas pan fried with caramelized vidalia onions and peppers over the weekend. SO yummmmmmy!
Thanks, Timothy Terrific for yet another fantastic vegan recipe! xo
Ayyy love to hear this, love bug! Thanks for letting me know.
Okay, I’ve been eyeing this ever since you posted….tonight I soaked the curls and squeezed them in my tofu press (I have two)…made my own bouillon and then the marinade….followed your squeezing and drying directions and mixed the soy curls in with the marinade (used my, impeccably clean hands) and, again, followed the directions to a T for frying and………….are you kidding!!!!!!!!!!! I have used soy curls for years, I live in Oregon now so get them regularly…..but lemme tell ya….this recipe is the bomb!!! I used just the base marinade because I am making a vegan Cobb Salad……seriously this is the absolute best ‘vegan ‘chicken’ recipe from soy curls I have ever made/tasted!!!! I cant wait to try the ‘add ins’! Having hailed from the South myself….I feel I can say …Darlin’… you sho know what chu doin’!!!!
Oh Marna!! This makes me so, so happy to read! Very happy to hear that you liked the final result. I adore them, as well. Thank you very much for letting me know and I appreciate you being here.
This recipe is the very best way to make soy curls on the planet! My entire family loves them so much that I ordered a 12 lb box from Butler early last week. Since it arrived, I’ve made them twice! They are great right out of the pan and cold the next day. In all truth, this recipe far surpasses every other soy curl recipe I’ve tried and I have tried a ton. YUM!
Kristina! Thank you so much for this lovely review. I am thrilled to hear you and the family are happy with the results. Tell everyone hello for me and happy cooking!
THANK YOU for this blog post and these recipes! You got me curious about soy curls and I ordered them to try the Italian version first. WOW. Sooooo good! I had leftovers and they were great in a salad! Looking forward to trying the other variations. Love your first cookbook and looking forward to your new book when it comes out. You are so talented.
Oh Chris, what a lovely comment to read to start my day! I am so happy you like the soy curls. Also, thank you for the kind words about my cookbook. I can’t wait for you to see the new one. Happy cooking and thanks for being here.
And again another flavorful winner! I made the recipe without add ons and yessss! Tossed half of cooked curls with a little soyaki and served with a side of green beans and jasmine rice. The other half may become fajitas!! Looking forward to more recipes with these!
Oh, Terri, that sounds fantastic! So happy to hear you were able to customize them to your liking, too. Thank you for being here and letting me know!
These soy curls are delicious. I can see how they can taste totally different depending on the marinade you use. I only bought a two pack in case I wasn’t crazy about them but now I’m ready to buy them again. Great source of plant base protein too. Thank you for turning me on to the soy curls😁
Hi Maria! So happy to hear you like these soy curls. It’s true, there are so many different ways to push and pull them. Happy cooking!
Thank you for cracking the code on the soy curl stale flavor! Soaking in water and squeezing them has been pivotal in making tasty soy curls! To my surprise the soaked then squeezed plain soy curls stayed good for about 2 weeks in my fridge as I needed time to prep/eat. Thanks for the great base marinade.
Hey, Meggie! Very happy to share and pleased to hear the results were good for you. I love how soy curls can truly transform into something excellent.
I made soy curls with your base marinade tonight. They browned beautifully. Omg, where have these been all my life. I have never tried any other recipes, but I can’t imagine they get better than this. Delicious! Thank you!
That’s what I like to hear, Tina! Thank you for letting me know. So happy you liked the marinade.
Hi Timothy. Thanks for sharing your method of preparing these. I’ve done the soak, boil, then squeeze method prior to adding oil and seasoning and sauteing, and they’re ok, but not fantastic, so am looking forward to using your marinades. Question – I have a sheet pan recipe I’ve used them in before, where you roast everything at 400 degrees for 40 minutes, stirring once half-way through. Do you think these would brown and crisp well that way or should I stick to cooking the curls separately in a pan? Thanks!
I think that would work beautifully! I would just check the time and pull back a bit if they are starting to feel dry. Please let me know how it comes out!