Southern Fried Vegan Air Fryer Soy Curls Recipe (2024)

FAQs

How much water do you use for soy curls? ›

Soy curls are dried and crispy, so they will need to be rehydrated before you can use them. Simply place them in a bowl and add about 1.5 cups of hot water and let them soak. I like to flavor the water, to add some flavor to the soy curls, otherwise, they are very bland, so I personally use a tablespoon of marmite.

Soy curls are made of non-GMO soybeans. The process of making them starts with soaking the soybeans in water. They're then cooked and stirred to break the beans down into mush. Then the mush is extruded (i.e., pushed through a small opening) into stringy shapes, which are dried at a low temperature.

TVP can be used instead of soy curls in equal measure, provided it's cut in a similar shape and size, but there's a big difference in quality. TVP is made from defatted soy flour, a byproduct of soybean oil production, making it a more processed product.

What's the difference between soy curls and tofu? Both soy curls and tofu have a neutral flavor and are made from, you guessed it, soy. The major difference, though, is that tofu is pressed into a block and soy curls are formed as small dehydrated strips with a chewy texture.

Soy curls come dehydrated, so you will need to soak them in hot water to reconstitute them first. They have a nice chewy texture and a very neutral flavor, so they're a great canvas for any of your favorite spices and sauces.

Soy Curls or approx. 4 cups dry.

Soy Curls come dry and need to be rehydrated in order to cook them. They will increase in size as they soak, so an 8-ounce package will actually weigh about 1½ pounds after it's been rehydrated. You need to soak for only about 10 minutes. They then need to be drained of any excess water.

Soy curls come dehydrated and require soaking before use. Soak in warm water for 10 minutes. Be careful not to soak for too long or they will become mushy.

To prepare soy curls, you rehydrate them, squeeze out the excess liquid, and then marinate them or cook them in whatever recipe you want. They have a very chewy texture and are high in fiber, even more so than tofu.

The most obvious sign that soy curls have gone bad is a change in smell. They should have a neutral odor; if they smell sour or strange, it might indicate that they're no longer good. In addition to smell, look for any visible mold or discoloration. Remember, when in doubt, it's best to throw it out!

Are soy curls healthy for you? ›

In addition to protein and healthy fats, soy curls are high in fiber, containing 6 grams of fiber per serving, which can help aid in digestion and prevent constipation. They are also a good source of iron, calcium, and other essential minerals that are important for maintaining a healthy body.

Soy Curl Substitute: while soy curls can be easy to find in some parts of the world, they can be very difficult to find, or very costly in other places. Soy Chunks, Soya Chunks, TVP Chunks are all basically the same thing, just in different shapes, so try looking out for these instead.

Storage: The dehydrated Curls are shelf-stable and keep indefinitely, though using them within six months of purchase is recommended. Rehydrated Soy Curls can be kept covered in the refrigerator for up to four days before using.

Soy Curls

These protein-packed strips are different than soy products like tofu and tempeh because they are considered minimally processed. According to Butler Foods, soy curls are made by boiling whole non-GMO soybeans in water. They contain no other additives or preservatives.

Drain the soy curls, then add to a frying pan with some oil and fry for a few minutes until starting to brown. Add some of the sauce and stir to coat. Fry a couple more minutes. Serve with extra sauce for dipping, or use the soy curls on burgers, in a stir fry, on top of a salad, etc.

Soy curls come dehydrated and require soaking before use. Soak in warm water for 10 minutes. Be careful not to soak for too long or they will become mushy.

The exact amount of water needed will depend on the brand and type of soy milk powder you are using, as well as your personal preference for thickness. In general, you can expect to need to mix the powder with about 2-2.5 cups of water per cup of powder.

Cover the soy curls in water and rehydrate them for 10 - 15 minutes. Then drain them and squeeze out as much water as possible. While they rehydrate, make the marinade by combining the remaining ingredients in a bowl.

Soy curls are usually sold in a dehydrated, uncooked state. Unopened, they have a shelf life of up to 1 year. Be sure to check the 'best by' date on the packet to ensure you're getting the freshest product.