Best Soy Curls Recipe (2024)

FAQs

How does Butler make soy curls? ›

We soak the beans in spring water (no chlorine). Then the beans are stirred while being cooked. Soy Curls™ are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3.

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.

Soy Curls are an all-natural product that do not contain any preservatives or additives. They also contain natural fats and will go rancid when stored on your pantry for long periods of time.

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.

Oil: I recommend using the full 2 tablespoons of oil if you want the soy curls to have crispy edges; if you do not care as much about that, you can reduce the oil to 2-3 teaspoons. If you are oil-free you can sauté the soy curls in water or vegetable broth, but I personally find them a little too rubbery this way.

Minimally processed. Free from preservatives, additives, and protein isolates. Free from added sugar, salt, and oil, unlike other meat alternatives. High in protein, fiber, iron, and potassium.

Soy Curls™ are an all natural product and do not contain any preservatives or additives. Keep them refrigerated or frozen to keep them fresh.

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.

texture vegetable protein (TVP) While soy curls are made from whole soybeans and preserve the fiber, protein, and nutrients from the original bean, TVP is made from dehulled and defatted soybeans (i.e., the leftovers from soybean oil production).

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!

What is a good substitute for soy curls? ›

If you don't like soy curls or don't have them, you can substitute tofu instead. Simply fry it in a pan first, bake it or air fry, then add in at the very end. You can also just use more veggies, tempeh or vegan chicken.

Rehydrate the soy curls.

Cover the soy curls with boiling water and allow them to soak for at least 10 minutes. You can go ahead and prepare the marinade during this time. Once they've soaked, you'll wring out the excess liquid so they'll absorb as much of the marinade as possible.

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.

Excessive soy intake can cause gas in some people. Like beans, soy products are derived from a legume. Some people have a hard time digesting the sugars in legumes which results in gas when eaten in large amounts.

If you're not consuming added sugar, don't add any sugar to them. Soy curls are similar to tofu in that they don't really have any flavor of their own but they act like sponges and will soak up whatever you give them. They contain no sodium, cholesterol, sugar, or trans fat of their own.

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.

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.

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.

If the city of Portland had an official food product, a case could be made for it being the soy curl. The long, brown shreds of soy protein were invented nearby, in Grand Ronde, Ore., by family-owned Butler Foods, and local vegans can't get enough of them.