Southern Fried Vegan Air Fryer Soy Curls Recipe (2024)

FAQs

Are soy curls and TVP the same? ›

texture vegetable protein (TVP) 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).

What's the difference between soy curls and tofu? Both soy curls and tofu have a neutral flavor and are made from, you guessed it, soy. The major difference, though, is that tofu is pressed into a block and soy curls are formed as small dehydrated strips with a chewy texture.

Soy curls come dehydrated, so you will need to soak them in hot water to reconstitute them first. They have a nice chewy texture and a very neutral flavor, so they're a great canvas for any of your favorite spices and sauces.

Soy Curls: soy curls are of course a soy product that are just dehydrated soy chunks. You can get them from Butler's Foods. They are a great product to always keep on hand because they last a while, they are a great source of plant-based protein, and are very versatile!

To prepare soy curls, you rehydrate them, squeeze out the excess liquid, and then marinate them or cook them in whatever recipe you want. They have a very chewy texture and are high in fiber, even more so than tofu.

Soy Curls

These protein-packed strips are different than soy products like tofu and tempeh because they are considered minimally processed. According to Butler Foods, soy curls are made by boiling whole non-GMO soybeans in water. They contain no other additives or preservatives.

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.

Storage: The dehydrated Curls are shelf-stable and keep indefinitely, though using them within six months of purchase is recommended. Rehydrated Soy Curls can be kept covered in the refrigerator for up to four days before using.

TVP can be considered somewhat highly processed because it must be extruded, which causes a change in the structure of the soy protein. Many TVP producers also use solvents, such as hexane, to separate soy fat from soy protein.

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. In addition to smell, look for any visible mold or discoloration. Remember, when in doubt, it's best to throw it out!

How much water do you use for soy curls? ›

Place soy curls in a bowl then pour 2 cups boiled water over soy curls. Let stand 10 minutes to rehydrate. 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).

Soy Curls come dry and need to be rehydrated in order to cook them. They will increase in size as they soak, so an 8-ounce package will actually weigh about 1½ pounds after it's been rehydrated. You need to soak for only about 10 minutes. They then need to be drained of any excess water.

How long do soy curls last? 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.

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 theory, soy sauce is vegan, as it is only made up of soybeans, wheat, water and wheat which are all, of course, vegan-friendly. However, some manufacturers add ingredients that compromise soy sauce being vegan, using flavour enhancers which are derived from fish or meat.

Butler soy curls are very similar to TVP and can be used interchangeably in most recipes. The main difference is that TVP is usually made from defatted soy flour and soy curls are made from whole soybeans. If you prefer a less processed product, use Butler Soy Curls instead.

TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated.

Textured vegetable protein is a meat substitute known by many names. Commonly referred to by its initials, TVP, is also called by other names, including textured soy protein, soya chunks and soy meat—and you'll often find it listed on food labels under all of these names.

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.