As my followers know, the food I thought I “couldn’t live without” was chicken. My father used to say I ate so much chicken that one day I would sprout feathers. When I gave up meat, I wasn’t sure how I was going to survive without chicken. Over the years, however, I have learned to make all my favorite chicken dishes without chicken. At first I ate prepared chicken-like products but when I began eating gluten-free, those were out too.
So I turned to tofu. I love tofu. Any chicken dish I ever loved, I can make with tofu. It’s not the same as chicken but it’s still delicious. Then a friend of mine on Facebook was talking about something called Butler Soy Curls. I hadn’t heard of them before. She said they were dehydrated soy pieces that when you rehydrated them and cooked them, tasted a lot like chicken.
I asked the next logical question: were they processed junk filled with GMOs and other unhealthy stuff? No, she replied, they are just soy. Non-GMO soy. So I ordered some from Pangea, my favorite online vegan store. I got the soy curls, cooked up a bag of them and Tom and I ate the whole bag!!! We were hooked!!
Now Butler Soy Curls are one of those products I always want to have at home, sitting on the shelf waiting for me to do something scrumptious with them. They are so convenient, so fast to prepare and easy to cook up a million ways. While they feel like a decadent indulgence, there is nothing bad in them to feel guilty about. It’s a win-win situation.
Butler Soy Curls are shaped in strips, making them perfect for fajitas, wraps, salads and sandwiches. Soy Curls are made from select, certified non-GMO, whole soybeans (Soy), grown in the USA without chemical pesticides. Once you cook them up, they have a texture similar to chicken and they take on the flavors of whatever you use to prepare them.
Butler Soy Curls aren’t the easiest to find. They don’t sell them anywhere near me though they are available in stores throughout the U.S. Europe, Canada and the Caribbean. Check out their store locator to see if Butler Soy Curls are sold at a store near you. But if they aren’t, fear not. You can order soy curls online at vegan stores as well as order directly from Butler.
I have used Butler Soy Curls for more dishes than I can remember. I have shared the recipes of a few of favorites that stand out to me: my Yum-O Stoup and my Jamaican Jerk Soy Curls which is featured on the Ziggy Marley Organics web site.
Most recently, I used Butler Soy Curls to make Buffalo Soy Curls because you can never have enough Buffalo recipes. I cooked the soy curls until they were crispy and then tossed them in a delicious, hot Buffalo sauce. I served them with carrot and celery sticks and a vegan blue cheese dressing. They were incredible – a perfect dish for an appetizer, snack or a party. Super Bowl anyone? The recipe for my Buffalo Soy Curls is below.
Butler Soy Curls are one of my favorite products ever! I really wish they sold them near me because I would buy them all the time. By the case. Seriously. Visit Butler’s web site for more info and recipes, “like” them on their Facebook page and follow them on Twitter at @butlerfoods.
Buffalo Soy Curls
1 package Butler Soy Curls
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
½ tsp. black pepper
A pinch of cayenne pepper
2 Tbs. vegetable oil
2 Tbs. V-Butter or vegan butter
¾ cup hot sauce
Vegan blue cheese or ranch dressing
Place the soy curls in a bowl and cover with hot water. Let sit for 10 minutes or until the soy curls are softened. Drain any excess water and gently squeeze the soy curls to remove any water. Toss with the garlic powder, onion powder, salt, pepper, and cayenne.
Heat the oil in a large skillet over medium-high heat. Add the soy curls to the skillet and cook until they are browned and crisp on both sides. Be patient; this will take a while, about 10-15 minutes or more. You want the soy curls to be extra crispy because you’ll be tossing them in a heated sauce.
While the soy curls are cooking, melt the butter in a small saucepan. Add the hot sauce, mix well and heat through. When the soy curls are ready, transfer them to a large bowl, add the Buffalo sauce and toss to coat.
Cut the celery and carrots into sticks. Serve the Buffalo soy curls with the celery and carrot sticks and blue cheese or ranch dressing for dipping.
The “V” Word: Say it. Eat it. Live it.
Is there any chance you could publish the jerk soy curls recipe? The Ziggy Marley Organics web site has been down for a couple months. That is my favorite soy curl recipe, and I have it saved for myself, but I like to point newbies to it.
Hi Pat, I didn’t realize the site was down. Yes, I will post the recipe. Thanks for pointing it out. oxxo
Your recipe for Buffalo soy curls was delicious! I’m so glad I found the perfect recipe on my first try making them 🙂 I made a vegan ranch dressing and put everything in a wrap with various crunchy veggies but next time may try a blue cheese dressing.
So glad you loved it! xoxo
I can’t believe how good Butler soy curls are! My next challenge is to make vegan ‘Chicken Paprikash’ with them!
That sounds yummalicious!
Hi. It’s me again. I just made the Buffalo soy curls and I feel good about it. It tasted good. The thing is I couldn’t get it to “crisp” even after 15 minutes in the pan. All that seemed to be happening is that the curls were getting stuck onto my wok. I am wondering what I did wrong. I did put in about two tablespoons of oil but maybe I should have spread it around? Also I am wondering if the leftover water in the soy curls prevented it from crisping? I did try to squeeze out the water but perhaps not enough. I didn’t find it easy to squeeze out the water but maybe I need a new technique. Maybe if I bake them next time that will crisp them better?
I used TJ’s Jalapeno sauce (another blogger said this was good for “Buffalo” stuff, although he maybe off here) and I made my own vegan ranch dressing (TJ’s dairyless, eggless mayo, soy milk, red wine vinegar, large handful of parsley, onion power, salt and pepper).
I am serving them with some carrot sticks and the dressing. I am excited! Never brought a dish like this to a potluck!
Thanks love your blog
Hi again. I cook them a long time over a high heat. My husband teases me that I only know one temperature which is screaming hot. Often I go do something else and leave them until they get crisp, on their way to burnt. It is important to get that water out. I put them in a colander and squeeze them by hand and press down on them. Maybe you needed more oil too. You can throw them in the oven/broiler after frying them up like I do with the cauliflower.
I bet the pot luck will love them. Buffalo anything is sooooo good. I hope they are a hit!
Oh, I always get Frank’s hot sauce. It’s a cayenne sauce so I think that would taste different than a jalapeno one.
Yes they did like them. And the ranch dressing. It’s a real “treat”. They were hot though, because I used the jalapeno sauce but still good. I finally found a vegan “buffalo” sauce at Whole Foods. It wasn’t easy…most of them had some animal product. So for the next round I will use real buffalo sauce and probably bake them. Yay yay
Oh there was no “Franks” at Whole Foods or Trader Joes…so I just picked something else. Thanks for the suggestions. I will definitely try to squeeze the soy curls more, probably with a clean kitchen towel to get out the water.
That’s a good idea, Kristina. That’s how I squeeze water out of frozen spinach. Makes for a messy towel though 🙂
I am one person…couldn’t wait to try this recipe, so I downsized it using 1 serving of the soy curls. This is what I did. I soaked as directed. Then I drain them in a rubber colander that I have. I doubled folded a paper towel and pressed down on them. THEN, I microwaved them in the colander for 1 minute. It was a few hours before I intended to cook them so they were completely cooled. They crisped up beautifully in MINUTES! The microwaving seems to get out the excess moisture. This method was suggested on a bag of Shiratki Noodles, and they’re made from soy, so I thought I would try it with the Soy Curls! It worked! Can’t wait to make them again!
Wow,Eileen, that is a great tip. Thank you for sharing it. And may I say, I am bowing down in awe of your ability to eat one serving of soy curls. I could easily count the whole bag as one serving. 🙂
I’m running low, and I have to order mine on line..so I has to stretch them. I served the Buffalo curls over a bed of raw spinach and tomato that was dressed with bleu cheese. Tonight I’m going to do them in a Thai Sweet Chili sauce, that I’ll add a little heat to. I never even thought of frying them this way! I usually sauté and have them as a “chicken” creole, curry or chow mein.
Yes, I had to order them online also. Your ideas sound delish!
Only bad with microwaving changes molecular structure .. we no longer have one of these killers in our home.. my kidos adapted just fine!
Quick question. When you say 3/4 cup “hotsauce” what kind do you mean? There are a lot of varieties. Tabasco? Rooster? Barbeque style? Sorry if a dumb question. I am only use regularly rooster and Tabasco. I am not familiar yet with BBQ or “buffalo” style foods.
Sorry Kristina, I mean hot sauce like Frank’s or Red Hot. It’s cayenne pepper sauce or tabasco. Not Sriracha or Rooster which is sweeter.
I am so enjoying this blog! I purchased these soy curls for the first time in my vegan life (I’ve been veg for almost three decades) yet I never came across these things until now. I was at the Viva La Veg grocery store in Santa Monica, Ca. It’s so great to read it was a great find…can’t wait to try them. I also bought them because I thought they were relatively good food…no wheat, chemicals, etc.
Hi Kristina! I know, I love soy curls. I could make them everyday! Xoxo
I am totally writing a song about this called “Buffalo Soy Curls” to the tune of “Buffalo Soldier” by Bob Marley.
We love the soy curls here. I have to buy off of amazon, so we don’t get them too often.