Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon “chicken” orzo with them, but I’m open to other suggestions from anyone else who likes them since I have enough for about the next decade.
Faux gyros with Trader Joe’s vegan tzatziki, cucumber, red onion.
We mostly use them in various Asian-style dishes. Basically think of any dish that would normally have chicken or beef in it.
Oh yeah, true. I use them in stir fry a lot. Butler says fajitas - I haven’t tried that but I bet they’d be good.
Our favorite is probably Mongolian “Beef” using them.
Fajitas is my go to.
I’ve also had a lot of luck with making them into Philly “cheesesteaks”.
I guess I just love peppers and onions.
Here’s a Fajita recipe we like.
https://plantbasedcookingshow.com/2021/08/07/vegan-fajitas/
Vegan Chorizo. And then make breakfast tacos with them.
Huh, I usually use the Morningstar chorizo, which is surprisingly good, because it’s smaller pieces, but I’m not opposed to the idea.
Make chik’n soy curls and add into jumbalaya.
Have used the soycurls in a white chili, and rasta pasta as some other favorites
Don’t keep them at room temp too long. In my experience, the flavor can really go off.
We have a big freezer, so I stuck the whole bag in there.
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I made tamales with mine. Recipe here
Wha…what are these!? Where do you get them from? I need to try them!
I usually buy the smaller bags at Natural Grocers. They’re just dehydrated soy beans that you rehydrate and cook. If you do try them, a lot of recipes will say soak and then drain, but I’d also really recommend squeezing the excess liquid out, too. If you don’t, they can end up spongy. I use them in place of chicken a lot.
Thanks! ✨️
You can get them directly from the manufacturer at https://butlerfoods.com/ and likely get them much fresher than at a store. Good if you’re buying in bulk to freeze or vacuum seal.
Thanks! ✨️
I like to hydrate them then but them in my blender to turn them into mince then use them in a lot more things that are for that like nomeatballs and similar. I prefer my gondi (persian soup meatball) with soy curls over tvp, but I’ve had more tvp lately.
Marinate them in soy sauce and sesame oil, or in ketjap manis, then shallow-fry them and plop them in a red wine sauce, and you have yourself a soy bourgignon.
Mix sunflower oil, garlic, coriander powder, and chillipepper finely in a blender, massage the soy curls in it, then roast them and have them on a sandwich with shredded cucumber and rocket.
Make a smashed cucumber salad with red bell peppers and soak these in the liquid you draw out with salt, then add those Lao Gan Ma chilli flakes in oil.
Buy a “mix for shoarma” spice mixture, add it to a paste or batter, and smother the curls in it. and have them on rice.
Fry mushrooms, chuck the soy curls in the fond, add a bit of MSG, and have it with noodles with peanut sauce.
Lots of garlic and an onion fried with the curls, then add some veggies and pasta. It’s my favourite dish with those
These sound good, apparently not to be confused with soy skins. (Will next post a question about these.)
Tofu Skin Is a Textural Delight of Rich Soybean-y Flavor
Boof it
