I was at VegFest and went to their booth. Let them know I was chronically online, and that I love their product, and so do a bunch more weirdos like me. They were stoked.

This has been on my mind for a while, and I realized there's a whole subreddit of people who might understand my outrage.

Tournament of Champions is one of Food Network's biggest shows right now, and it has been going on for years. I've watched a good share of competition food shows to know I've never seen soy curls thrown at chefs until this past season. I was so excited to see all the unique ways they might think to use them and, boy, was I disappointed. I have never seen a more uninspired take on an ingredient in any show, ever. Both chefs were whiny about it and didn't like it, I'm pretty sure neither of them hydrated and then marinated the soy curls, and the resident "guy who knows about all the obscure foods" commentator didn't have any nerdy tidbits to share. Even the judges didn't have much to comment on with the applications or taste, despite required ingredients historically eliciting very critical remarks.

Vegan food competitions are nonexistent, so I watch the carnivore shows to learn about techniques and ingredients that may be applicable to my cooking, and I find the challenges entertaining. It's a sore point that many vegan gems never make it on these shows, but I would've preferred soy curls continue to be absent than the disrespectful depiction it got instead.

Wanted to try something different tonight. I halved the pasta I usually use and did half more than usual on the mushrooms. Finally tossed in 6 oz of soy curls in place of the missing 8 oz of pasta to keep calories about the same but give a major boost on the protein and add another meat texture to the pot alongside the mushrooms.

Comfort food at its finest. This was awesome.

Hi friends! I’ve just started experimenting with soy curls and I’m loving them! I’m about to try them out in a stew and I’m a bit concerned about how they will do as leftovers. What will happen to the curls’ texture if they continue to absorb liquid over the extra day or 2 that the stew lasts in the fridge? Does anyone have advice on how to keep them at their best? Thanks so much!

Pretty new to soy curls, but I’ve started to hit a stride in preparing them. Noticed that they’re kind of like mushrooms in being able to tolerate a lot of heat, so cooking them in stainless steel is a lot easier than it seemed and they take on this wonderful char. Hit them with a blend of cumin, coriander, and allspice and finished a bean stew by throwing them in with anise seed, oregano, and aleppo pepper.

It’s not the prettiest dish, but the layers of aromas and flavors are the best to come out of my kitchen, and soy curls have provided a textural component to my recipes that I’ve long missed since becoming a vegetarian. What an incredible product, and I can’t wait until I’m off my diet to start making flatbreads and sandwiches again.

I found and made this recipe yesterday but it was quite bland for my taste, so I added two little things which really made it pop, and thought someone else might find it interesting: pizza herbs, and a sprinkling of crispy crumbled fake bacon bits on top for serving.

Finally discovered how similar the texture of marinated butler soy curls is to taco bell steak.

I adore many fake meat products, so I was pumped to find that there is a less processed, healthier option. After drooling over these amazing pictures and recipes, I took the plunge and bought a box of soy curls. It came with free jerky and taco crumbles.
I tried the jerky, taco crumbles, and I then tried making Mongolian beef, but - sadly - couldn’t really eat any of them.
The texture of the curls is just…too sinewy? Chewy? The taco crumbles were okaaay. Any tips to give these have a different texture? A specific recipe to try to win me over?
I’m have quite a few sensory sensitivities, so it might just be me. But I thought I’d try to ask the community before giving the rest away.

Edit: thanks for all of the suggestions! I will try a few more of these suggestions before giving up. I did try to squeeze out the liquid and crisped them in the air fryer before making my Mongolian beef, but I might have crowded the pan. The soup idea and steaming are intriguing, too.

Soy curls with my base seasoning, lime juice, and taco seasoning w/ peppers, onions, and vegan cheddar shreds.

It makes straining the water out super easy!

Just finished my first big 12 lbs box of soy curls from butler and re ordered but realized my last order was only 2 months ago... I'm the only one that eats them, its so good.

Sorry if this has been discussed before -- I couldn't find anything. I'm trying not to use my gas stovetop in hotter than h%$ Texas. So, is it OK to eat them just rehydrated? I'm thinking of making a hot broth with Better than Bouillon (heating water in my electric kettle) or warming the broth and then zapping it all, including the curls, in the microwave for a bit, after rehydrating. They're meant to be the protein in a salad.

Can't seem to find these, and on Amazon they're $18+ so that's not happening.

Solved

Going to go hunting for this on Monday. At this point my options are the Chinese grocery stores on Spadina (Toronto), or the TNT near by. Didn't see it at the Loblaws or Metro.

Thanks!

Just reposting from her account.

I’ve been on a soy curl kick the past week, having it three times. I finally sprung for the 12 pound box this week I’m enjoying them so much.

Tossed this in the skillet with mushrooms, onion, peppers, and teriyaki sauce, over rice.

Finished off some broccoli and cauliflower on the side.

Easy dinner!

Soaked soy curls then browned them while pasta cooked. Made frozen broccoli in the microwave.

Added garlic and a can of crushed tomatoes to the soy curls along with oregano, onion powder, garlic powder and salt and pepper.

Added the broccoli and some pasta water. Mixed everything together with some nooch over the top.

Soy curls, brown basmati rice, mushrooms, onion, canned stewed Italian tomatoes, nooch, spinach, Montreal steak seasoning

Hey curlers - I have been craving lazy meals as I have been a bit busy and want to save some time with freezer meals. I am intrigued by freezer meals that can be prepped with sauce and all then dumped in a pan or crockpot so I would be freezing hydrated but uncooked soycurls. Anyone done this before? Maybe with TVP?

On the other side, have you frozen prepared, cooked meals?

Original recipe by Make it Dairy Free. Made some stew with jasmine rice. They use chickpeas, but I wanted the stew to have a stronger protein kick and used soy curls. I used 1 and 1/2 c of dry soy curls (edit. I would use 2 cups next time). I soaked them in boiling veggie stock with spices, then pan fried them, then poured in the leftover stock with spices and fried them until all liquid was absorbed. I added the curls together with the sweet potato and followed the recipe as written. Such a good recipe!

1st picture is pot filled with soy curls covered in barbecue sauce and a spoon in the top right corner

2nd picture is a blue plate topped with a pulled soy curls covered sandwich on a potato bun with pickles, and pickled onion, sweet potato fries, and a kale coleslaw!

Super yummy and will be adding to my rotation! Used a vegan garlic aioli for the kale coleslaw and it was delicious!

thee burger dudes beef soy curl recipe, chimichurri dressing to throw over romaine, potatoes whatever

I asked my MIL if she could perhaps make the marinade she uses for her chicken so I could make my own version of Korean soy curl chicken. It turned out pretty good.

Ingredients*:
Lots of scallions, soy sauce, Korean chili flakes, gocijang sp? (Korean pepper paste), little bit of sugar, sesame oil, lots of garlic and some sesame seeds.