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–+ servings

Soy Curl Chicken

Thee Burger Dude
5 from 40 votes
Print Recipe Pin Recipe
Course Main Course
Servings 6 Servings

Ingredients
 
 

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!

Notes

*If you are trying to cut down on fat / oil, you can sub out the Vegan Mayo for Vegan Yogurt, and leave out the oil. It won't be as good, but still delicious.
I also have a low-fat option detailed in the video linked above the recipe card!
Keyword Soy Curls
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