Feb 15, 2021

making savory soy curls

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is Soy Curls. This is a take on my Tender Soy Curls recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

Butler's Soy Curls are terrific in recipes and it is a healthier, tastier alternative to textures soy protein. With a caveat. You really should cook them properly.  

First, they should be rehydrated with flavor - for that I use the Easy Savory Broth Mix as the base. Then you can use them in recipes that have liquid, but for recipes that are not too moist, Soy Curls are amazing when they are slightly crisp. Here I show you the easier way of doing that. 

I use this recipe to make my Curried Chicken-free Salad Sandwich, the upcoming Sriracha Buffalo Sandwich and the upcoming Stromboli. It is also perfect in my Shawarma!

Either prepare the Savory Soy Curls and use in recipes right away or rehydrate, drain and store. It is best to air-fry right before use, but you can always re-crisp them after storing. I find it best freshly air-fried, but it is your call and you can certainly experiment. 

I have an extra large air-fryer, so I fry it in two batches, but with smaller air-fryers you might have to do it in more batches. Shake the basket every 5 minutes or so to crisp them evenly.  

Below is the step by step.


(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Soy Curls

Makes about 4 1/2 to 5 cups 


5 cups water

1 1/2 tablespoons Easy Savory Broth Mix

1 (8-ounce) bag Soy Curls (about 6 cups)

Oil spray

1. Rehydrating Curls: Add the water and broth mix to a medium pot, bring to boil, add the Soy Curls and reduce to simmer. Simmer until tender, about 5 to 10 minutes. Remove from heat and set aside for 5 minutes. Drain, if needed. Store the curls in the refrigerator for up to 5 days before air-frying or sautéing. 

2. Air-Fry: Preheat the air-fryer to 400F. Add the Rehydrated Curls, spraying with oil. Season with salt. Air-fry in batches, shaking the basket every 5 minutes. Cook until crisp as you like it, about 10 to 20 minutes, depending on the amount of Curls added to the air-fryer. Use in recipes. Alternatively, sauté in batches with oil in a large skillet over medium heat, until crisp, about 15 to 20 minutes. 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegetarian, vegan, meatless, plant-based


  1. Not sure how I missed this but so happy to have found and made this recipie. The boiling of the curls is genius and add so much flavor. Ended up using these in 3 differnt dishes with great results. Now am thinking about how to use this method to made soy curls jerky that is bursting with flavour while oil free and super light on sweetness… (hint, hint…) :) Cheers to you from in2insight.

  2. Thanks, in2insight! Happy to have influenced your cooking yet again! I'm in Illinois now, and far from the kids. Some healthy, tasty jerky would be a nice gift. Thanks for your insight, yet again! Jerky would make a nice new post. (hint taken :) ~ Zsu


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