Spanish Style Soy Curls
Spicy vegan Spanish Style Soy Curls can be baked in the oven or cooked in the air-fryer. They’re a great main dish for dinner with Spanish Rice and sautéed vegetables.
Ingredients
- 1 vegan bouillon cube or 1 tablespoon vegan bouillon
- 3 cups boiling water
- 1 8-ounce package Soy Curls
- 1 cup whole wheat or all-purpose gluten-free flour
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon Aleppo pepper or crushed red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup Chipotle Lime Dressing for serving, optional
Instructions
- If you’re cooking your soy curls in an oven, pre-heat it to 400° and line a baking sheet with parchment paper.
- Whisk the bouillon into the boiling water. Place the soy curls in a large heat-proof bowl and pour the bouillon mixture over it. Allow it to sit for about 15 minutes, or until the soy curls have softened.
- Drain the water press the soy curls with a spatula or wooden spoon to remove any excess water.
- Mix the flour, paprika, cayenne, Aleppo, cumin, sea salt, and black pepper in large bowl. Add the soy curls to the bowl and toss to coat.
- If you’re baking these in the oven, spread the soy curls out on your baking sheet. Bake for 20 minutes, tossing the soy curls at the half-way point. Cook until they’re slightly crispy on the outside but still chewy inside.
- If you’re using your air fryer, cook on 400° for 10-12 minutes, tossing them after 5 minutes. If your air fryer is small, you might need to do this in batches. You can use a little spray oil to keep them from sticking to the basket, if you like.
- Serve hot with a drizzle of Chipotle Lime Dressing.