Cooking With Soy Curls

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Butler’s Soy Curls are by far my favorite vegan shredded chicken replacement (as of writing this) for several reasons: obviously one being that it doesn’t come from an animal, but they’re also extremely versatile, easy to use, heart-healthy, and nutritious. Soy curls are obviously processed to get them from a soy bean to the texture of chicken, but the only ingredient soy curls are made of is non-GMO whole soy beans grown without chemical pesticides. They’re high in fiber, packed with protein and nutrients, low in fat, and contain no cholesterol. Another perk to using soy curls is that you don’t have to worry about them being undercooked like you do with chicken, and you won’t overcook them to a point of being too tough like chicken does.

The texture of soy curls is unbelievably similar to chicken, and they can be used in pastas, curries, Mexican and Tex Mex dishes, and really just anywhere you would use shredded chicken. Flavor your rehydration broth with spices, as you like, to go with what you’re cooking, because as Tabitha Brown would say, “that’s your business.”

Vegan Shredded ‘Chicken’ (Soy Curls)

This recipe is a guide for rehydrating soy curls so they have the most chicken-like flavor and texture.
Cook Time 10 mins
Total Time 10 mins
Course Ingredient, Protein
Servings 4

Equipment

  • nonstick skillet

Ingredients
  

  • 2 cups dry soy curls
  • 1 cup water
  • 1 tsp Better Than Bouillon vegetable broth paste
  • 1/2 tsp poultry seasoning
  • 1/2 tsp ground white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions
 

  • Heat skillet over high heat, add water and seasonings. Bring to a boil while stirring.
  • Once broth is boiling, add soy curls and stir until broth is absorbed. (If you prefer a tougher texture to your soy curls, you may add another handful of soy curls in at the same time.)
  • Continue browning soy curls in skillet for another 3-4 minutes, or until lightly browned, to cook out excess moisture. Use in recipes in place of shredded chicken.

Notes

The general rule of thumb when rehydrating soy curls is that you want to use roughly a 2:1 ratio of soy curls to broth. 
Soy curls can be flavored in endless ways, so be creative and use spices in your broth that you would use to flavor chicken: Jamaican jerk, BBQ, southwest, taco/fajita seasoning, etc. 
They can be stored in the fridge in an airtight container for up to 7 days, and can be used in pastas, salads, pasta salads – you name it. 
Soy curls come in strips that are about 4 inches long, so if you want smaller pieces, I recommend braking them up while they’re dry.
They rehydrate very quickly, so you want to add all the soy curls you’re using to the skillet at the same time. 

Where do I find soy curls?

I like to buy my soy curls directly from Butler’s website in bulk because while it’s more costly up front, you get more for your money. One 12-pound box of dry soy curls lasts my three-person household six months to a year, so a box goes quite a long way. It’s definitely a great, shelf-stable plant-based protein to keep on hand.

What other spices work well in the flavoring broth?

I always add poultry seasoning, vegetable broth, salt, garlic powder, and white pepper, but if I’m making quesadillas with them, I might add taco seasoning, chili powder, paprika, and/or ground cumin, for example. Adding one or two other spices that go well with your dish, or spices that are found elsewhere in the dish, will really enhance the overall flavor.

Other spices to try:

  • Sage
  • Cumin
  • Thyme
  • Rosemary
  • Black pepper
  • Paprika
  • MSG (use very sparingly as this will enhance any saltiness in your recipe)

Please let me know in the comments if you have any further questions or if anything is unclear!

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