Vegan BBQ Soy Curls
Barbecued Curls are fabulous in a bowl with potato salad and collard greens. Cook them in an air fryer or skillet.
Servings: 2 people
Soak Soy Curls in water water & bouillon in a bowl for 10 minutes. Drain them in sieve, squeezing out all excess water.
Move them to a mixing bowl, and physically pull apart the hydrated Curls into shreds, like shredding string cheese.
TO COOK IN AN AIR FRYER: Air fry the Soy Curls for 3 minutes at 400 degrees. Remove them from air fryer, move them back to the mixing bowl, toss in BBQ sauce, and stir them. Make sure all of the curls gets evenly coated. Return to air fryer. Air fry 5 minutes at 400 degrees, stopping twice to shake pan.
TO COOK IN A SKILLET: Bring skillet to a medium heat with 1/2 teaspoon oil. Add the hydrated & squeezed Soy Curls to the pan, and fry for 3 minutes, until they are dry and slightly crisp. Remove them from skillet and move them back to the mixing bowl. Toss them with barbecue sauce, making sure each Curl gets evenly coated. Put the remaining 1/2 teaspoon oil in skillet, and cook the Curls for 4 minutes longer. Don't move them too much, so that they can get some nice dark marks on them.
Serve with vegan potato salad, collard greens, and/or non-dairy mac and cheese.
*Instead of Better Than Bouillon, you can also use a pinch of a bouillon cube or replace the water with broth instead. If you don't have any of the above, plain water is fine.
These BBQ Curls get optimum crispiness & browning when not overcrowded in a skillet or air fryer. So if you want to double this recipe, you may need to cook in batches, depending on the size of your air fryer or skillet.
Calories: 136kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Sodium: 552mg | Potassium: 160mg | Fiber: 2g | Sugar: 12g | Vitamin A: 80IU | Calcium: 12mg | Iron: 2.4mg