Soy Curl Chicken
As an Amazon Associate I earn from qualifying purchases.
Soy Curl Chicken is a delicious, cheap and versatile protein! Eat it as is, or add it to your favorite meals that feature Chicken!
I made some Soy Curl Beef earlier this year, so I decided that it behooves me to do a Soy Curl Chicken recipe as well! After all, I actually ate way more chicken than beef before going vegan. So there’s a lot more dishes that I can now veganize too!
It’s great on salads, soup, sandwiches you name it!
I had a ton of leftovers from developing this recipe, and by far, the thing I made the most was this BBQ Chick’n Sandwich. It’s so dang easy, just reheat the Soy Curl Chicken and bathe it in some BBQ Sauce!
And just like the beef recipe, this is super easy to throw together!
what are soy curls?
While Soy Curls are a specific product, the concept behind them is not new. It’s essentially just dehydrated soy, that’s it! TVP (Textured Vegetable Protein) is a similar product, and there are variations of it around the world. Sometimes they are called Soya Chunks too.
The ones I use are made by Butler Foods. You can get it directly from them or on Amazon. But I suggest getting them direct from Butler Foods as it’s way cheaper. This post isn’t sponsored by the way, I just love Soy Curls!
why you’ll love soy curl Chicken
In a nutshell it’s…
- EASY TO MAKE
- AFFORDABLE
- VERSATILE
- CUSTOMIZABLE
- NUTRITIOUS
- AND DELICIOUS!
Again, I can’t overstate how versatile these really are!
You can also make a Chick’n Caesar Salad with ’em!
And of course, Chick’n Soup!
INGREDIENTS FOR soy curl Chicken
Besides Soy Curls, all we need are a few ingredients to infuse some flavor!
seasonings / marinade
For the seasoning and marinade, we are packing a lot of UMAMI with a variety of sources.
- Vegan Chicken Broth – or use Veggie Broth!
- Vegan Mayo – Soy Curls have no fat, so this will help them not only taste better, but we’ll get a nice sear on them too. You can also sub for Vegan Yogurt if you like.
- Olive or Neutral Oil – Same reason as the Vegan Mayo, this will provide some much needed fat and flavor!
- Miso Paste & Nutritional Yeast – For UMAMI!
- Garlic and Onion Powder – Because they taste good with Chicken!
- Thyme and Parsley – Again, this will help reinforce the “Chicken” flavor.
- Lemon Juice – We’ll need some acid to cut through the fat and savory flavors. You can also use Vinegar.
And while this does taste good as is, I tried to leave it neutral flavored enough so you could customize it to whatever dish you want to make.
Add some cumin and oregano for something Mexican, or Italian Seasoning for something…well Italian! You get the idea!
how to make soy curl Chicken
This couldn’t be easier! First rehydrate the soy curls in some vegan chicken broth or veggie broth for about 10 minutes.
While the soy curls rehydrate, make the marinade by combining all the ingredients.
Drain and squeeze out as much liquid as you can from the rehydrated soy curls.
Pour over the marinade and toss to coat.
You can store them in the fridge and cook up as much as you need throughout the week.
When you do cook them, do so over medium heat. Don’t crowd the pan. Let them sit undisturbed for 3 – 4 minutes and flip. You should get some nice browning.
Taste and adjust for seasoning. Your Soy Curl Chicken is ready to eat! Enjoy as you wish! You can use it in just about any application you would use regular chicken!
If you want to make it in bulk to use over the week, you can double or even triple the recipe. A single recipe will give you about 1 1/4 pounds of vegan chicken.
Use this recipe to make these
tips for cooking soy curls
- Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
- Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
- No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
- You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.
Storage
Store any leftovers in the fridge and eat within 3 – 5 days, or freeze for up to 3 months. If freezing, let them cool down completely before adding to a freezer safe container.
You can even flash freeze them on a baking sheet for a couple hours before adding to a container if you want to be sure to avoid any moisture getting trapped and frozen in the container.
I like to marinade them and then cook some as I need it. You can also cook the whole batch, save the leftovers and then quickly reheat them for an even faster meal!
Recommendations for Kitchen Gear, Spices & Pantry Items, Photos and Videos, can be found on my AMAZON Storefront!
Soy Curl Chicken
Ingredients
- 8 oz Dried Soy Curls
- 4 cups Vegan Chicken Broth (or Veggie Broth)
Marinade
- 1/3 cup Vegan Mayo*
- 1/3 cup Olive Oil
- 1 Tbsp Miso Paste
- 1 Tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Parsley
- 2 Tbsp Lemon Juice
- Water (as needed)
- Salt & Pepper (to taste)
Instructions
- Cover the soy curls in the broth and rehydrate them for 10 – 15 minutes. Then drain them and squeeze out as much liquid as possible.
- While they rehydrate, make the marinade by combining the marinade ingredients in a bowl. If marinade seems too thick, add 1 – 2 Tbsp of water to thin it out.
- Cover the soy curls in the marinade and toss to coat them thoroughly. You can cook them right away or you can store them in the marinade in an airtight container in the fridge for about a week. Then just cook as much as you need each time you eat. Or you can cook all of them and then store and simply reheat for a quicker meal as well.
- In a (preferably non-stick) skillet over medium heat, add the soy curls and cook them for about 3 – 5 minutes and don't touch them. Make sure you don't crowd the pan. You may need to cook them in 2 – 3 batches. This will ensure a nice browning effect.Flip the soy curls, they should have some nice browning on them. Cook for an additional 3 – 5 minutes or until browned to your liking.
- Season to taste, adding in anything else that you like and enjoy!
This is so good! It works well with an air fryer (10 min on 210C) -and tastes amazing ✨ thank you ❤️
Oh wow, that was fast! Good to know the air fryer works too. Glad you liked it! Thank you for the feedback!
Ohhh I can’t wait to make these. What’s the minimum time to marinate?
Hi, you can cook them right away!
Tasty! I baked it for 18 minutes at 425° on my ovens airfry mode due to not having a nonstick pan and it still came out well! I like how the Mayo gives a nice crusty crisp on the exterior. Looking forward to trying this in your pot pie and chicken soup recipes
Oh nice, I’ve never tried air frying, I’ll have to do that! Glad you liked it, would be perfect in pot pie!!
So good!
This was amazing! I’ve been eating soy curls for years but they have never tasted as close to chicken as this recipe does. It was so easy to prep and cook, which makes it a great recipe for those with busy schedules. Highly recommend!
Awesome, so glad to hear it! One of my new favorites!
This was absolutely the best way I have come across to make soy curls.
Awesome!
Nice, it’s one of my favorites, glad you dig it!
This looks awesome! Out of curiosity, do you think this same marinade work well with seitan?
Yes for sure!
Excited to make this! Quick question what are the macros of this recipe? Been on weight loss journey and I think this recipe will help!
I’m making these now for chick-un cashew cream alfredo with broccoli & fettuccine but I’m disappointed with my bag of soy curls:-( There’s more crumbs than curls 😖 so I’m wondering after cooking this up if it could be used as a cold chick-un salad with cranberries, celery, vidalia, mayo etc??? Thoughts??
Thanks! Love all your recipes so far! ✌️
Oh no! Yeah unfortunately that happens sometimes. But yes you can absolutely use these for a chick’n salad! In fact I used the leftovers cold just for a cold chick’n sandwich like I used to eat with just mayo and pickles on bread!
So easy to make. The marinade is amazing. I used the curls to make vegan “chicken” tacos. My husband LOVED them, said the “chicken” was so tender & flavorful!
Awesome!! So glad it worked out! Thank you!
I tried this yesterday – marinated a big batch overnight, sautéed a big serving for lunch today. Added bbq sauce, pickle slices, made a sandwich topped with slaw. Delicious!
Nice, glad you liked it! I love making a big batch for quick meals, and the BBQ sauce pickle combo is one of my go tos!
Oh my gosh so good!! I also baked them, 425 at the convection oven setting, about 15 -18 mins. Love!! Do you recommend cooking before freezing? I think so, but then it appears maybe I could freeze in the marinade before cooking them?
Oh nice! You can do either, freeze before or after cooking works fine!
I let it marinade for 3-4 days and then cooked in the air fryer for 10m. Amazing! This beats out sietan for me. Loved it!
This is SO delicious! What sorcery! I cook mine in the air fryer and top on salads or just eat with bbq sauce. Thank you for the recipe!!!
SENSATIONAL. The marinade works really well. I added some fried onion and peppers along with some uncooked Napa cabbage and tomato and made a really delicious toasted wrap. I will definitely use this recipe again.
Nice, that sounds delicious! Thank you!
Do you think I could leave out the mayo and add more oil, or is the mayo doing something important?
I’m trying really hard to avoid ultra processed food and (like so many vegan products) vegan mayo tends to be worse for UPFs than the original…
I have a homemade vegan mayo recipe, but you could try using more oil instead too!
Fantastic recipe. Like others I used my air fryer. Preheat at 375 F. Then in 4 batches for 5 minutes. No need to toss or turn. I have a great vegan enchilada recipe for which I use ultra-firm tofu shredded and made into “chorizo.” Definitely going to try using these TBD chicken soy curls next time I make it. I’m going to now peruse this site for other recipes. All the best this holiday season.
Looking for a more macro friendly version.. going to attempt swapping mayo for yogurt and figuring how to cut down oil. Any suggestions?
Hi, yes, I’ve added some info to the recipe card, and a video that goes over the process to make it with no oil or mayo, linked right above the recipe card and here if you can copy and paste this!
https://youtu.be/zhCiqzd6gmA