If you’re on the hunt for a tasty plant-based chicken alternative, this soy curl chik’n recipe is just what you need! With loads of flavor and a great texture, soy curls are a super versatile ingredient that can take your meals to the next level while keeping things healthy and minimally processed.

A lot of plant-based meat replacements are heavily processed and expensive. A few years ago I stumbled onto Soy Curls and they have quickly become a staple meat-replacement in my kitchen. Soy curls are minimally processed. They take a whole soybean that is cooked, mashed, shaped, and then dehydrated into the final product. They have a mild flavor and are easy to manipulate with seasonings or marinades. If you have ever used TVP, soy curls are in the same ballpark. You can purchase Soy Curls at Natural Grocers, Amazon, or directly from Butler. I order them in bulk from Butler because it is the best price per pound. You can read more about how I store them here.

Why meat replacements?

Over the years, I’ve gotten questions and comments regarding my choice to use meat alternatives like soy curls. They range from genuinely curious inquiries to more snarky remarks. I often hear something along the lines of, “If you don’t want to eat meat, why are you trying to copy it?” This question highlights a common misconception about those of us who opt for plant-based diets. First and foremost, not everyone decides to stop eating meat because they dislike its flavor or texture. For some individuals, the decision to reduce or eliminate meat from their diet is driven by health concerns such as developing food allergies, medical recommendations to cut back on animal products for wellness, or the desire to manage conditions like high cholesterol and heart disease.

In my household, we have a unique situation where some family members enjoy eating meat while others prefer not to. This makes finding a satisfying replacement particularly important. By incorporating versatile meat alternatives, I can create meals that appeal to everyone’s preferences. This approach not only enhances the flavor and texture of our dishes but also eliminates the need for me to cook two separate meals, making mealtime simpler and more enjoyable for all involved. It’s all about creating harmony in our dining experience, and a well-made soy curl chik’n can accomplish that beautifully!

Soy Curl Chik’n

One of my favorite ways to use soy curls is batch-prepping them into Soy Curl Chik’n. By seasoning and cooking the soy curls, I create a versatile base ingredient that I can incorporate into meals throughout the week. This saves time and adds a nutritious twist to my meals! The recipes you could use these in are endless, but some of my favorites are:

Stir fry
Chik’n noodle soup
Pot pie
Salad
Sandwiches

In a stir fry, the soy curl chik’n takes on the flavors of your chosen sauces, creating a delicious, quick meal bursting with color and nutrients. For a warming chik’n noodle soup, simply add the prepped soy curls to your broth along with fresh veggies and noodles for a comforting dish that’s perfect on chilly days. When making pot pie, the soy curls provide a hearty filling that pairs beautifully with creamy sauces and flaky crusts, leaving everyone satisfied. A simple salad can also be elevated by tossing in some soy curl chik’n, adding both protein and a savory taste. Finally, for a quick lunch or dinner, try making some BBQ chik’n with soy curls and add to a crusty roll for a filling sandwich.

How to Make Soy Curl Chik’n

Start by taking about 2 cups of dry soy curls and placing them in a bowl. Cover with water (or veggie broth for more flavor) and let them sit and rehydrate for at least 10 minutes. Then drain the liquid from the soy curls. I just use a colander, but you could squeeze them out with a cheesecloth if you want to really get all of the liquid out. Then add them to a hot pan with some oil. You could swap the oil for veggie broth if you are avoiding fat, however, you will not get the nice brown edges and crispness of the soy curls without some fat.

To season the soy curls, start by adding 2 tablespoons of chickenless broth powder, which I order in bulk from Amazon. This broth powder brings a rich, savory flavor that really enhances the overall taste of the soy curls. Next, you’ll want to include 1 teaspoon of onion powder to add a depth of flavor, and then, add 2 teaspoons of garlic powder. Finally, sprinkle in 1 teaspoon of salt. Keep in mind, that you can add more to taste when you use the soy curl chik’n in other dishes.

Directions

Once you’ve added all these ingredients, mix everything thoroughly. Make sure soy curl gets some seasoning! This step ensures that every bite is packed with taste. Next, heat a skillet and oil over medium-high heat and toss the seasoned soy curls into the pan. Allow them to sizzle as they cook, stirring occasionally to ensure even cooking. Keep an eye on them, as the goal is to cook until the edges start to brown. This browning process adds a “meaty” texture and enhances the overall flavor. You want them to become golden and slightly crispy around the edges.

Once the soy curls have reached that delicious golden brown, remove them from the heat and let them cool slightly. It’s important to allow them to cool before storing, as this helps maintain their texture and flavor. Once cooled, transfer them to an airtight container and store them in the fridge. They can last in there for several days, making them a convenient addition to your meals for the week ahead.

Meal Prepping

Incorporating soy curl chik’n into my cooking has made meal prep a lot easier! With different dietary preferences in the family, I’ve found this versatile ingredient to be a staple, allowing everyone to enjoy hearty meals without making separate dishes. Whether it’s a quick stir fry or a cozy bowl of chik’n noodle soup, soy curl chik’n fits right in, giving both plant-based eaters and meat lovers something to love.

Batch-prepping these soy curls encourages me to get a little creative in the kitchen. I can play around with different seasonings and cooking styles, which keeps things interesting and prevents meal boredom. I love trying out global flavors, whether it’s tossing them in a tangy Asian stir-fry sauce or whipping up a classic American pot pie with a twist. At the end of the day, soy curl chik’n is a superior meat alternative; it’s a tasty and versatile option that brings everyone together at the dinner table. I really encourage you to give it a try and discover all the delicious possibilities it has to offer.

Soy Curl Chik’n

Serving Size 6

Ingredients

2 Cups Soy Curls
2 Cups Water (to rehydrate)
1 Tablespoon cooking oil of your choice
2 Tablespoons Chickenless Broth Powder
1 Teaspoon Onion Powder
2 Teaspoons Garlic Powder
1 Teaspoons Salt

Instructions

Submerge the soy curls in water for 10 minutes to rehydrate.
Thoroughly drain the soy curls and press out excess water.
Add oil to a pan over medium high heat, then add the soy curls.
Mix seasonings in a bowl, then sprinkle evenly over soy curls.
Stir occasionally to ensure even cooking, and cook until edges are golden brown and crispy.
Cool before storing in refrigerator for up to 5 days.

You can easily toss Soy Curl Chick’n into a variety of dishes or enjoy them as a quick snack. With this simple preparation, you’ll have flavorful soy curl chik’n ready to go whenever you need it!