cooked soy curls in a skillet

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 to them under ‘shop’ below in case you want to buy some to try (I prefer to get the 3 pack.)

rehydrated soy curls in a bowl

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.

soy curls being drained in a strainer

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 (this is linked below in under ‘shop’. Do note, they make an organic option but it can be hard to find!). 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.

soy curls being squeezed to remove excess water

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!

base marinade being mixed together in a bowl

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.

golden brown pan-fried soy curls in a skillet

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.

FAQs

How should I store unopened soy curls?

If you plan on keeping them for more than a two weeks, I recommend placing them in the fridge or freezer. This keeps them super fresh!

How long can I store them while marinating?

Once they are rehydrated and combined with the marinade, you can keep them tightly sealed in the fridge for up to 5 days.

Can you make these with less oil?

I have tried doing this and they really need a good amount of fat to make them super delicious. Without it, they become dry and undesirable once cooked, in my opinion. I also think the browning that happens with the fat gives them great flavor and is much needed.

SHOP FOR HOW TO COOK SOY CURLS

Here are some of my favorite ingredients and items from my Amazon Storefront that you can use for this recipe. If you click these affiliate links and make a purchase, I will make a very small commission. This is no extra charge to you! This will help to support my business and allow me to continue sharing recipes, so thank you in advance:

Soy Curls (3-pack): I prefer to buy these in bulk and keep some in the fridge or freezer to have on hand.

Nutritional Yeast: An absolute must for easily adding savory flavor to recipes. This brand is excellent.

No-Chicken Bouillion: This bouillon paste is ridiculously delicious and savory! Truly incredible.

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?

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Apricot Glazed Tempeh

Trumpet Mushroom Pepperoni

5 from 32 reviews

How to Cook Soy Curls

Servings: 4
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Author: Timothy Pakron
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Ingredients

Soy curls

  • 1 package soy curls, 8 oz / 227 g
  • Water, to cover and soak
  • Olive oil, to drizzle

Base marinade

  • ½ cup olive oil
  • 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

OPTIONAL ADD-INS (choose one!)

Italian-inspired

  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ small onion, 100 g/3.5 oz, minced

Southeast Asian-inspired

  • 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 garlic clove, minced
  • 2 tablespoons mirin, or agave
  • 1 teaspoon toasted sesame seed oil
  • 1 small hot chili, minced (optional)

Mexican-inspired

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon chipotle or regular chili powder

Instructions 

  • 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!

Notes

If using lemongrass, you want to use the pale green and white inner layers of the stalk.
Soy curls are also fantastic with buffalo sauce or any hot sauce.
Nutrition Information
Calories: 431kcal, Carbohydrates: 18g, Protein: 18g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 21g, Trans Fat: 0.04g, Sodium: 1313mg, Potassium: 323mg, Fiber: 6g, Sugar: 4g, Vitamin A: 141IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 6mg