Sorry for the crappy cell phone photo! Sometimes the delicious food does not want to wait for the good camera to get out for the party.
Have you heard of soy curls? They are the new faux meat of choice here in Portland and I have really enjoyed trying all the different takes on them around town. I first tried them in a Buffalo "Chicken" sub at the Sweet Hereafter (all vegan bar) and fell in love. My next taste test was at the Double Dragon with the Orange Sesame Soy Curl sandwich. In a Mexican iteration, Los Gorditos allows you to add soy curls to practically any menu item so I had them in Gordito form, which was delicious. The latest soy curl consumption came from Canteen (another all vegan place) in the Southern bowl (see below).
The Southern Bowl and Apple Ginger Greens smoothie from the Canteen.
My husband was walking by the vegan grocery store after work a few weeks ago and picked up a package of soy curls for us. We just finished cooking through the 1lb bag (which lasted about five meals for the two of us) and I am eager to go pick up another package (or twelve). The texture is what I find so amazing about them. They are very substantial and don't break down like tofu can do. They also really do take up whatever flavour you put on them (like tofu is SUPPOSED to do) and don't require several long steps to get a good texture consistency (pressing, then marinating, then cooking it just right), just some rehydration, some sort of sauce, and go. They are wonderful!
Other things we tried with our package of soy curls:
- rehydrating and sautéing them with veggie broth, white wine, and butter, served with rice and vegeteables
- rehydrating with veggie broth, then sautéing with cumin and chili powder for use in fajitas
Ideas that look tasty from other food blogs:
Mongolian Soy Curls
BBQ Soy Curls
Sesame Soy Curls
Thai Soy Curl Pizza
Smokey Soy Curl Chili
And for more ideas, Pinterest seems to have a lot of recipes for these amazing bits of awesome.
warm veggie broth
1/4-1/3 cup of soy curls (for 1 VERY large serving or two normal size servings)
sweet chili sauce
fresh ginger, minced
fresh garlic, minced
Start cooking rice in whatever method you choose (I can't live without my rice cooker).
While the rice is cooking, put the soy curls in the veggie broth and allow to rehydrate and marinate.
In a skillet over medium heat, add some olive oil and sauté the garlic and ginger for a few minutes until fragrant. Add the broccoli and some of the veggie broth (about 1/4 cup) from the soy curls. Stir, then cover and steam for about 5 minutes until the broccoli is to the desired doneness. I like it more on the crunchy side than soft. Taste for salt and pepper needs. Remove broccoli from pan.
In the same skillet used for the broccoli (no need to wash it!), add the soy curls with about 1/4 cup of the veggie broth and several glugs of the sweet chili sauce. Sauté over medium high heat until the broth has evaporated and the chili sauce is coated around the soy curls.
Serve soy curls with the rice and broccoli.
Seriously, get your hands on soy curls. This was a winning dish and I can't wait to get another package for more experimentation!