Crispy Buffalo Soy Curls

Crispy Buffalo Soy Curls

This quick and easy recipe uses just 4 ingredients to transform meaty soy curls into the perfect, crispy topping for salads or mac and cheese.

Print

With ImageWithout Image

Crispy Buffalo Soy Curls

Yield: 3

Author: Courtney Crary- Not Like Mama

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This quick and easy recipe uses just 4 ingredients to transform meaty soy curls into the perfect, crispy topping for salads or mac and cheese.

Ingredients

• 2 cups soy curls
• 3 cups hot vegetable broth (I use hot water and better than bouillon and a little extra seasoning)
• 2 Tbsp corn starch
• 2 Tbsp Frank's red hot (or sauce of choice)
• extra sauce, for tossing

Instructions

1. Preheat your air fryer to 380 degrees F.
2. In a medium-sized bowl, re-hydrate the soy curls in your hot broth for about 5 minutes.
3. Drain and remove as much excess liquid as possible.
4. Return them to the bowl and toss the soy curls in cornstarch, then add the sauce and toss again.
5. Air fry the soy curls for 10-12 minutes, stopping to flip them over half way through.
6. Return them to the bowl and toss with a little extra sauce.
7. Serve on salad, baked potatoes, on mac and cheese, or in whichever way you prefer. 

Notes:

Soy curls are a completely blank canvas, even more so than tofu. You can season your broth as much or as little as you like to create a finished product perfectly suited to your taste. I like to use Better than Bouillon (the chicken-less flavor) to give my soy curls a "chicken" flavor, then I add nutritional yeast and some garlic.

If you don't have an air fryer, place the soy curls on a parchment paper lined baking sheet and bake at 400 degrees F, tossing occasionally, until they reach your desired texture.

If you don't like Frank's, you can substitute with barbecue sauce, teriyaki, or any other marinade-type sauce you prefer.

Calories

56.57

Fat (grams)

0.90

Sat. Fat (grams)

0.17

Carbs (grams)

10.55

Fiber (grams)

0.87

Net carbs

9.68

Sugar (grams)

3.53

Protein (grams)

1.18

Sodium (milligrams)

1110.44

Cholesterol (grams)

0.88

*this does not include the soy curls themselves, but they are 120 calories per 3/4 cup (dry) with 11 grams of protein, 5 grams of fat, and 8 grams of carbs (6 grams of fiber).

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

About the Recipe:

This recipe has slowly developed into a weekly go-to of mine, mainly for topping my Vegan Cheddar Mac and Cheese. I love eating pasta with lots of veggies, but it’s sometimes nice to have a more protein-packed addition to that meal. And since my husband and I are a little obsessed with hot sauce, it only made sense to make these buffalo-stye.

You may know that I already have a few recipes featuring soy curls (Vegan Bibimbap with Soy Curls, Chic’n and Dumplings with Soy Curls, Chic’n and Poblano Enchiladas), and I have several others in development. I’ve found that they do really well replacing chicken and sometimes beef. Similar to tofu, they have almost NO flavor, making them ideal for sauces and broths, which infuse them with color and flavor. How you cook them can drastically alter their texture- ranging from chewy like beef to silky and soft like lobster. In this recipe, they do a great job mimicking the texture and taste of dark, shredded chicken.

BUT…WHAT THE HECK ARE SOY CURLS??

Soy curls are a minimally processed, organic soy product made by Butler Foods. They are made by cooking organic soy beans in water, then drying them at low temperatures. They have one ingredient: Organic, non-GMO soy beans. They are high in protein and fiber and have zero sodium and cholesterol. Because they are so minimally processed (like tofu and tempeh), they make a much healthier meat substitute than Beyond foods or any other mock meat. You can find them at your local health food store (Natural Grocers carries them), on Amazon, or right on Butler Food’s website. For me, Soy Curls are a pantry must-have (I just purchased a 12 lbs box that is hogging all my freezer space), as they can be stored for a long time (especially if you keep them in the freezer), they’re versatile, and they taste great if you season them well.

RECIPE NOTES:

1. Soy curls are a completely blank canvas, even more so than tofu. You can season your broth as much or as little as you like to create a finished product perfectly suited to your taste. I like to use Better than Bouillon (the chicken-less flavor) to give my soy curls a "chicken" flavor, then I add nutritional yeast and some garlic.

2. If you don't have an air fryer, place the soy curls on a parchment paper lined baking sheet and bake at 400 degrees F, tossing occasionally, until they reach your desired texture.

3. If you don't like Frank's, you can substitute with barbecue sauce, teriyaki, or any other marinade-type sauce you prefer.

4. Adjust the cook time to create a texture of your liking. They can go a bit longer for an even crispier, chewier texture (just keep an eye on them so they don’t burn!)

If you haven’t given soy curls a try yet, I hope you will! No one is paying me to say that, I just really like them. While you can find this minimally processed product on Amazon, I recommend going directly to https://www.butlerfoods.com/ because the soy curls seem to be fresher and the company will sometimes send you free stuff!

Be sure to try these out on Mac and Cheese! You won’t regret it!

Happy Cooking,

Courtney