📝 About This Recipe
Unlock the incredible potential of non-GMO whole soy with these ultra-crispy, protein-packed curls that mimic the satisfying texture of pulled chicken. Marinated in a savory blend of tamari and smoked paprika, then air-fried to golden perfection, these morsels offer a delightful crunch without the heavy oil of traditional frying. This recipe transforms a humble pantry staple into a versatile, flavor-forward star perfect for tacos, salads, or snacking straight from the basket.
🥗 Ingredients
The Base
- 4 ounces Dry Soy Curls (roughly half an 8oz bag)
- 2 cups Warm Water or Vegetable Broth (for rehydrating)
- 1 teaspoon Poultry Seasoning (vegan-friendly herb blend)
Umami Marinade
- 2 tablespoons Tamari or Soy Sauce (use tamari for gluten-free)
- 1 tablespoon Olive Oil (helps with crisping)
- 1/4 teaspoon Liquid Smoke (for a subtle grilled depth)
- 1 teaspoon Maple Syrup (to balance the saltiness)
The Crispy Coating
- 3 tablespoons Cornstarch or Arrowroot Powder (essential for the crunch)
- 2 tablespoons Nutritional Yeast (adds a nutty, cheesy flavor)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 Lemon Wedges (for a bright finishing squeeze)
👨🍳 Instructions
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1
Place the dry soy curls in a large heat-proof bowl and cover them with the warm broth or water mixed with poultry seasoning. Let them soak for 10 minutes until completely softened.
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2
While soaking, whisk together the tamari, olive oil, liquid smoke, and maple syrup in a small ramekin to create the marinade.
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3
Drain the soy curls into a colander. This is the most important step: use your hands or a clean kitchen towel to squeeze out as much excess moisture as possible. The drier they are, the crispier they will get!
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4
Return the squeezed soy curls to the dry bowl and pour the liquid marinade over them. Toss thoroughly until every curl is evenly coated.
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5
In a separate small bowl, combine the cornstarch, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper.
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6
Sprinkle the dry coating mixture over the marinated soy curls. Toss gently with tongs or your hands until the curls are white and dusty, ensuring no large clumps of starch remain.
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7
Preheat your air fryer to 380°F (195°C) for 3 minutes.
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8
Lightly grease the air fryer basket with a spray of oil. Place the soy curls in the basket in a single layer. Do not overcrowd; cook in two batches if necessary.
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9
Air fry for 12-15 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to ensure the curls brown evenly on all sides.
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10
Check the curls at the 12-minute mark. They should be deeply golden and feel firm/crispy to the touch. If you want them even crunchier, add 2-3 more minutes.
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11
Once finished, transfer the curls to a serving plate. Garnish immediately with fresh parsley and a squeeze of lemon juice.
💡 Chef's Tips
Don't skip the squeeze: Removing water from the curls is the secret to a 'meaty' texture rather than a spongy one. For a spicy kick, add 1/2 teaspoon of cayenne pepper or chipotle powder to the dry coating mix. If you don't have an air fryer, you can bake these at 400°F on a parchment-lined sheet for 20-25 minutes, flipping halfway. Store leftovers in an airtight container for up to 3 days; reheat in the air fryer for 2-3 minutes to restore the crunch. Use a high-quality smoked paprika to get that 'bacon-like' aromatic quality.
🍽️ Serving Suggestions
Toss them in Buffalo sauce and serve with vegan ranch and celery sticks for a game-day appetizer. Layer them into warm flour tortillas with avocado, pickled onions, and cilantro for incredible plant-based tacos. Serve atop a Caesar salad as a high-protein alternative to croutons or grilled chicken. Pair with a cold, crisp Pilsner or a sparkling kombucha to cut through the savory umami flavors. Use as a topping for a hearty grain bowl with quinoa, roasted sweet potatoes, and tahini dressing.