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Cheesy soy curls

Knead to Cook
Prep Time 10 mins
Cook Time 20 mins
Total Time 28 mins
Servings 4 people



  • 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.