Oil-Free Roasted Soy Curls with Middle Eastern Seasonings
Chewy tender oil-free soy curl chick'n strips, slightly crispy and bursting with earthy umami. The unique blend of Middle East inspired seasonings does more than deliver flavor, it creates the perfect texture. Add this versatile plant-based protein to salads, pastas or use it in a wrap. The possibilities are endless!
Equipment
- Large Mixing Bowl
- large fine mesh strainer (at least 8 inches wide)
- large spatula or spoon (optional)
- Small Mixing Bowl
- extra large baking sheet
- Parchment Paper
- silicone spatula
- small fine mesh strainer (optional)
Ingredients
- 1 package soy curls (8 oz, 227 g)
- 2 bouillon cubes* (4 cups vegetable broth can be used instead of bouillon and water)
- 4 cups hot water (4 cups vegetable broth can be used instead of bouillon and water)
- 1 Tbsp coconut aminos (soy sauce, tamari, or liquid aminos are also ok)
- 3 Tbsp cornstarch
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- 1½ tsp tomato powder**
- ¾ tsp garlic powder
- ¾ tsp ground coriander seed
- ½ tsp ground marjoram (or use dried oregano instead)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Soak Soy Curls
- Place bouillon cubes, hot water and coconut aminos in a large bowl and stir until the bouillon cubes have dissolved. Note that if you use 4 cups of vegetable broth instead of bouillon cubes and water, the broth doesn't need to be hot.
- Add the soy curls to the bowl and soak for 10 to 15 minutes.
- While the soy curls are soaking, proceed with the next several steps.
Prepare Seasoning Blend
- Place all remaining ingredients in a small bowl and stir until evenly combined with no clumps. If breaking up clumps is difficult, you can use a fine mesh strainer to un-clump the mixture.
Prepare Oven and Baking Sheet
- Line the baking sheet with parchment paper.
- Preheat oven to 400 ℉ (200 ℃)
Strain and Squeeze Soy Curls
- Use a large mesh strainer to strain the soy curls, discarding the soaking liquid.
- Squeeze out excess liquid from the soy curls by squeezing them with your hands or by pressing on them with a large spatula or spoon while they're still in the strainer.
Season Soy Curls
- Place the strained and squeezed out soy curls on the parchment paper lined baking sheet.
- Sprinkle seasoning mix over the soy curls and toss using a silicone spatula until the soy curls are evenly coated with the seasoning mix. You are essentially dredging the soy curls but doing it on the baking sheet means less cleanup.
- Spread seasoned soy curl over the pan in a single layer.
To help spread the seasoning mix evenly while breaking up any remaining clumps, you can use a small fine mesh strainer to shake the mix over the soy curls.
Roast Soy Curls
- Place the baking sheet in the preheated 400 ℉ (200 ℃) oven and roast for 10 minutes. Take the pan out of the oven, toss the soy curls around and bake for an additional 5 to 8 minutes until they reach a desired level of crispness.
If I'm making these soy curls with the intention of reheating and using them later, I prefer to not make them very crispy as they will get crispy upon re-heating.
Serve
- You can enjoy Middle Eastern flavored soy curls piping hot out of the oven or at room temperature. Snack on them by themselves or add them to rice dishes, pasta, soups, use them in wraps, or for making sandwiches.
Storing and Reheating
- After soy curls have cooled down you can store them in a sealed container for up to 5 or 6 days.
- To reheat soy curls transfer them to a baking sheet and warm them in a preheated 300 ℉ (150 ℃) oven for approximately 10 minutes. Or you can reheat them in an air fryer at 275 ℉ (135 ℃) for 6 to 8 minutes.
Notes
*I used and recommend Not Chick'N vegan bouillon cubes.
**Refer to the main recipe text for an explanation about why tomato powder is an important ingredient in this recipe and how to substitute with tomato paste if absolutely necessary.
Tried this recipe? Let me know how it was!