Soy curls are 100% soy beans, cooked and dehydrated. They contain no no chemicals, additives, or preservatives.
I buy them directly from Butler Foods, and keep them in the refrigerator. My two favorite uses for soy curls are this recipe and a mac & cheeez recipe by JL Fields that I make in the instant pot.
Soy Curl “Chik’n” Salad
Servings: 4
Ingredients
- 1/2 bag Butler soy curls
- 2 teaspoons chicken-style bouillon, dissolved in 2 cups water
- ¼ red onion finely diced
- 2 celery stalks finely diced
- 1 tablespoon pickle relish or chopped pickle
- ¼ cup pecans toasted and chopped
- ⅓ cup vegan mayo
- 1 teaspoons garlic powder
- 1 tablespoon mustard
Instructions
- Bring the broth to a boil, remove from heat, and add the soy curls. Let them hydrate for about 10 minutes.
- Drain the soy curls. To remove as much moisture as possible, place them in a clean dishtowel, and wring out as much liquid as possible.
- Chop the soy curls. Add remaining ingredients and mix.
- Salad will keep 4-5 days in the refrigerator.
Notes
Here’s a vegan mayo recipe.
The nuts aren’t necessary but I like the crunch!
You can also add chopped apple, dried cranberries, or sliced grapes.
Serve it on a cracker, in a sandwich, or on a bed of lettuce.