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 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.

Soy curls come dehydrated, so you will need to soak them in hot water to reconstitute them first. They have a nice chewy texture and a very neutral flavor, so they're a great canvas for any of your favorite spices and sauces.

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.

The process of turning the defatted soybeans into soy concentrate or soy flour and then into the puffed pellets we recognize as TVP involves very high heat and sometimes added chemicals as well. From a health point of view, soy curls are less processed.

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.

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.

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!

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.

Do soy curls need to be cooked? ›

Soy Curls come dry and need to be rehydrated in order to cook them. They will increase in size as they soak, so an 8-ounce package will actually weigh about 1½ pounds after it's been rehydrated. You need to soak for only about 10 minutes. They then need to be drained of any excess water.

Soy curls are dried and crispy, so they will need to be rehydrated before you can use them. Simply place them in a bowl and add about 1.5 cups of hot water and let them soak. I like to flavor the water, to add some flavor to the soy curls, otherwise, they are very bland, so I personally use a tablespoon of marmite.

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.

Soy curls contain some fat, but they are generally low in fat compared to meat-based protein sources. They are especially low in saturated fat, often contributing to heart disease and other health problems.

Answer. 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.

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.

Soy curls are a soy based meat alternative, made from boiling and dehydrating soybeans, with a texture similar to chicken. Soy curls are prepared by boiling, baking or frying.