Best Soy Curls Recipe (2024)

FAQs

How to make soy curls not chewy? ›

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.

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.

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.

Soak Soy Curls™

Place 1/2 of an 8 oz. bag of Soy Curls™ (approx. 2 1/2 cups) in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate, then drain excess water.

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.

Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel). 2. Toss soy curls with 2 Tbsp cornstarch. In a large skillet over medium high heat with 2 Tbsp oil cook soy curls until well browned and cooked through, approximately 6 to 7 minutes.

Once rehydrated and cooked, you will need to store the soy curls in the refrigerator for up to 5 days or in the freezer for up to 3 months.

While soy curls are made from whole soybeans and preserve the fiber, protein, and nutrients from the original bean, TVP is made from dehulled and defatted soybeans (i.e., the leftovers from soybean oil production).

Are soy curls more processed than tofu? ›

Soy Curls

These protein-packed strips are different than soy products like tofu and tempeh because they are considered minimally processed.

what are soy curls? While Soy Curls are a specific product, the concept behind them is not new. It's essentially just TVP (Textured Vegetable Protein) and there are variations of it around the world. Sometimes they are called Soya Chunks too.

Soy Curl Substitute: while soy curls can be easy to find in some parts of the world, they can be very difficult to find, or very costly in other places. Soy Chunks, Soya Chunks, TVP Chunks are all basically the same thing, just in different shapes, so try looking out for these instead.

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.

Rehydrate the soy curls.

Cover the soy curls with boiling water and allow them to soak for at least 10 minutes. You can go ahead and prepare the marinade during this time. Once they've soaked, you'll wring out the excess liquid so they'll absorb as much of the marinade as possible.

This will usually require either leaving them in some boiling water for 3-5 minutes or soaking them for a while. Drain and rinse the soaked chunks. Squeeze them gently to shake a bit of excess liquid off, but don't squeeze them dry. That will make them rubbery and too chewy.

One thing you can do is to mix rehydrated TVP with wheat gluten, and then knead it to develop texture.

Hair Feels Gummy

Essentially, your hair is over-moisturized. Strands that feel gummy and limp need protein to help to strengthen them.

Most styling products have polymers in them, which is what gives your curls that nice hold. Polymers like to bond together, and it's this bond that gives your hair the characteristic crunchy feel. By scrunching your hair, you're breaking some of those bonds.