Seared Soy Curls
Master the art of the perfect sear with these protein-packed soy curls that offer a meaty, satisfying texture for any plant-based meal!
Servings: 4
Equipment
- Mixing Bowl
- Large Skillet or Cast-Iron
Ingredients
- 10 oz Dried Soy Curls
- 3 to 4 cups Warm Water
- 2 tbsp Vegetable Bouillon or Plant-Based Chicken Bouillon
- 2 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 2 tbsp Avocado Oil
Instructions
- Mix the warm water and the vegetable bouillon or plant-based chicken bouillon until dissolved.
- Place the soy curls into a large bowl and cover them completely with the warm bouillon mixture. Allow them to soak for 10 to 15 minutes until they are soft and pliable.
- Move the soaked curls into a colander to drain. Next, get a kitchen towel and add the soy curls to the towel. Squeeze as much liquid out of the soy curls as possible! The key is to ensure the soy curls can sear properly rather than steaming in the pan.
- Toss the damp curls in a bowl with the nutritional yeast and dry spices to ensure that the flavor sticks to the surface before they hit the heat.
- Place a medium skillet over medium-high heat. Once hot, add the avocado oil and spread the soy curls in a single layer in the pan. Let the curls sit to crisp up. Let them cook for 5 to 10 minutes, tossing occasionally.
- Add a tiny splash of the remaining soaking liquid back into the hot pan at the very end. This helps pick up all the flavorful browned bits (the fond) and creates a succulent, juicy finish. Set aside for later.
- Storage Instruction: Store seared soy curls in an airtight container in the refrigerator for up to 5 days. They actually firm up slightly in the fridge, making them even better for cold wraps or salads the next day.
- Reheating Instructions: To maintain the crispy texture, reheat the curls in a dry skillet over medium heat for 3 to 4 minutes until warmed through. Avoid the microwave if possible, as it can make the curls lose their signature "snap."