3 High Protein Soy Curl Recipes | Orange Ginger 'Chicken', Spicy Sofrita Tacos & Coconut Curry 

These Soy Curl Recipes will blow your mind! They are really easy to make, packed with protein and flavour and are great for meal prepping!
You might want to double these recipes right away if you plan on sharing, or even if you aren't... they are that good.
Let me know what you thought in the comments down below!
Have you ever cooked with Butler Soy Curls?
What's your favourite way to use them?
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0:00 Intro
Recipes:
Vegan orange "chicken" (0:22)
Ingredients:
1 ½ cups rehydrated soy curls (1 heaping cup dried soy curls, rehydrated with 2 cups warm water, drain and squeezed of excess water)
1/2 cup arrowroot powder (arrowroot flour/starch)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons maple syrup
1 tablespoon grated ginger
2 cloves garlic, minced
zest of 1 orange
green onions and sesame seeds for garnish (optional)
Directions:
1. Rehydrate the dried soy curls with 2 cups of warm water for 10 minutes. Drain and press any excess water out with your hands.
2. In a small flat dish, mix the arrowroot powder, salt, black pepper, garlic powder, and onion powder. Toss the rehydrated soy curls in the cornstarch mixture until evenly coated.
3. In a large skillet, heat a small amount of oil over medium-low heat. Add the coated soy curls and cook until 'crispy'.
4. In a separate bowl, combine orange juice, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and orange zest.
5. Pour the orange sauce over the crispy soy curls and stir until well coated and heated through. Garnish with green onions and sesame seeds.
Spicy sofritas soy curls (4:45)
Ingredients:
1 ½ cups rehydrated soy curls (1 heaping cup dried soy curls, rehydrated with 2 cups warm water, drain and squeezed of excess water)
½ large onion, finely chopped
3 cloves garlic, minced
½ cup tomato paste
½ cup of chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon liquid smoke or smoked paprika
2 tbsp maple syrup
½ cup vegetable broth
¼ or ½ tsp salt (or to taste)
taco shells
toppings: shredded lettuce, diced avocado, salsa, chopped cilantro, etc
Directions:
1. Rehydrate the dried soy curls with 2 cups of warm water for 10 minutes. Drain and press any excess water out with your hands. Set aside.
2. In a small frying pan, heat a small amount of oil over medium-low heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. Add the rehydrated soy curls to the frying pan and cook for a couple of minutes.
4. Blend together the tomato paste, chipotle peppers in adobo sauce, ground cumin, chili powder, smoked paprika, maple syrup, vegetable broth, and salt.
5. Add the sauce to the soy curls and simmer for approx 10 minutes so the flavors are infused.
6. Serve in tacos with your favourite toppings.
Coconut curry with soy curls (6:52)
Ingredients:
1 ½ cups rehydrated soy curls (1 heaping cup dried soy curls, rehydrated with 2 cups warm water, drain and squeezed of excess water)
1 large potato or 4-5 small potatoes, diced
1 large carrot or 2-3 small carrots, diced
1 bell pepper, chopped
½ large onion, finely chopped
2 garlic cloves, minced or grated
1 tbsp fresh ginger, grated
2 tablespoon curry powder
2 teaspoon cumin powder
½ teaspoon turmeric powder
¼ teaspoon cayenne pepper (optional, for heat)
1 can (14 oz) full fat coconut milk
1 ½ cups water
salt to taste (put in after cooking)
fresh cilantro, for garnish (optional)
Directions:
1. Rehydrate the dried soy curls with 2 cups of warm water for 10 minutes. Drain and press any excess water out with your hands. Set aside.
2. In a large saucepan, heat a small amount of oil over medium-low heat and add the chopped onions. Sauté until they become translucent.
3. Stir in the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin powder, turmeric powder, and cayenne pepper (if using). Mix well and cook for a minute to release the flavours.
5. Add the diced potatoes, sliced carrots, chopped bell pepper and soy curls. Stir to coat the vegetables with the spices.
6. Pour in the coconut milk and water and bring to a gentle simmer. Cook until the vegetables are tender (approx 20 minutes).
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