Happy new week friends. I recently rediscovered my unabashed love for soy curls and wanted to share my cheesy take on them v. my cheesy tofu I make weekly because I’m so in love. Soy curls, if you haven’t had them, can be purchased online here * they arrive dehydrated and take minutes to rehydrate by soaking in a bowl of water. The texture is very on par with chicken and much like that, they absorb flavor beautifully. They are filled with protein and can be used in soups, stews, main dishes etc. Extremely versatile and for those who aren’t a fan of tofu, these may suit you perfectly.
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Cheesy soy curls
- 1 bag Butler soy curls
- 4 cups water
- 1/4 cup liquid aminos or soy sauce
- 2 tbl Dijon mustard
- 1 tbl chili paste
- 2 tsp toasted sesame oil
- 1/2 cup nutritional yeast
- 1 tbl avocado or olive oil
- 1 tbl smoked paprika
- Allow them to soak for 5-7 minutes. You'll easily see when they are rehydrated as they puff up. Drain them and allow to dry a bit in a colander.
- In a large bowl, add your liquid aminos through the smoked paprika. I normally add in this particular order and then whisk to combine. Add your soy curls and them a good stir to coat. Preheat your oven to 350 degrees. Line a baking sheet with parchment or a liner. Spread the soy curls out evenly throughout. Bake until golden brown on the edges. I baked for about 20 minutes but my oven does run hotter I've noticed so keep a watchful eye. If you over-cook they dry out too much so a soft texture with crispy edges is perfection.
- Remove and serve immediately or cool completely and store in the fridge for up to 5 days. I add to salads, sandwiches or just eat as a snack.
— Knead to Cook