Crispy Garlic Soy Curls

Learn how to cook soy curls on the stovetop with just 6 ingredients. A protein-packed and versatile vegan meat substitute perfect for salads, soups, grain bowls, and more! Vegan, Gluten-Free, Oil-Free option.

Course How To

Cuisine American, Chinese

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 12

Cook Time 8

Total Time 20

Servings servings

Calories 209kcal

Author Caitlin Shoemaker

Ingredients

Base Recipe:

2 cups water
4 ounces dry soy curls
1 teaspoon imitation “chicken” bouillon*
1 teaspoon garlic powder
1/4 teaspoon kosher salt plus more to taste
2 tablespoons avocado oil or other high-heat oil

Flavor Variations:

Italian Herb: 1 teaspoon Italian seasoning
Curry: 1 teaspoon salt-free curry powder
Tex-Mex: 1 teaspoon salt-free chili powder 1/2 teaspoon ground cumin
Smoky Chipotle: 1/2 teaspoon smoked paprika 1/4-1/2 teaspoon chipotle powder

US Customary - Metric

Instructions

Soak the Soy Curls: Bring the water to a boil on the stovetop or using an electric kettle. Add the soy curls and the concentrated chicken bouillon to the bowl. Pour the boiling water over the soy curls and mix until the bouillon has dissolved to form a broth. Cover the bowl and let sit for 5 minutes; the soy curls will 1.5x size in volume.
Drain: Drain the soy curls well and discard any extra broth. I like to pour the soy curls in a round sieve, then use a clean bowl to really press the extra liquid out of them. Return the soy curls to the large bowl and add the garlic powder, salt, and any additional seasonings or flavor variations as desired. Mix well.
Sauté: Warm the oil in a large sauté pan over medium-high heat. Add the soy curls and toss well to evenly coat in oil, then spread them out across the base of the pan. Leave the soy curls alone for 3 to 5 minutes, or until they are slightly golden brown on the bottom. Do your best to flip the soy curls and sauté for an additional 2 to 3 minutes, until golden on both sides.
Serve & Store: Remove the soy curls from the heat and season with additional salt or spices to taste, as necessary. Serve warm over grain bowls or soups, or as desired. Store any leftovers in the refrigerator in a sealed container for up to 5 days.

Notes

Where to find soy curls: I am able to purchase soy curls at my local grocery stores here in the pacific northwest, but you can also buy them on amazon or directly from the Butler Foods website.
“Chicken” Broth: I prefer to use this imitation chicken bouillon paste, which I either buy online or at my local health food store. You can use another imitation chicken broth or cube if you prefer. You can also use vegetable broth bouillon, but the soy curls will taste less like “chicken”
Oil: I recommend using the full 2 tablespoons of oil if you want the soy curls to have crispy edges; if you do not care as much about that, you can reduce the oil to 2-3 teaspoons. If you are oil-free you can sauté the soy curls in water or vegetable broth, but I personally find them a little too rubbery this way.

Nutrition