How to Cook Soy Curls

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Diet Vegan, Vegetarian

Prep Time 1

Cook Time 15

Total Time 1 15

Servings

Calories 431

Author Timothy Pakron

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