5-Ingredient Vegan Soy Curl "Chicken" Strips
Author -Yields: 4 servings
Ingredients
- 4 ounces Butler Foods soy curls (120g; this is half of a standard-sized bag of Butler soy curls)
- 1/2 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 3 cups vegan chicken-style broth, from a carton or prepared from bouillon or concentrate (720ml; you can substitute vegetable broth)
- 1 tablespoon Bragg Liquid Aminos or soy sauce
Instructions
Season and rehydrate the soy curls
- Add the soy curls to a large mixing bowl and toss them together with the smoked paprika and nutritional yeast.
- Bring the broth and Liquid Aminos to a boil in a medium pot. Pour the liquid over the soy curls. Cover the bowl and allow the soy curls to hydrate in the bowl for 10 minutes.
- Drain the soy curls through a colander or a large sieve. Use the bottom of a bowl to press the soy curls firmly into the sieve, ensuring that you remove as much of the hot marinade as possible.
Optional baking step (for a chewy and crispy texture)
- Preheat your oven to 425°F / 220°C. Line a rimmed baking sheet with parchment paper or use a nonstick sheet.
- Transfer the soy curls to your baking sheet. Bake for 10 minutes, then stir the soy curls on the sheet. Bake for another 5-10 minutes, or until the soy curls are just starting to brown. They should be moist in the center but have some crispiness at the edges.
- The soy curls can be stored in an airtight container in the fridge for up to 5 days or freeze for up to 8 weeks.