Soy Curl “Chik’n” Salad

Soy curls are 100% soy beans, cooked and dehydrated. They contain no no chemicals, additives, or preservatives.

I buy them directly from Butler Foods, and keep them in the refrigerator. My two favorite uses for soy curls are this recipe and a mac & cheeez recipe by JL Fields that I make in the instant pot.

Prep Time20 minutes
Print Recipe

Soy Curl “Chik’n” Salad

Course: Salad, Sandwich, Snack
Cuisine: American, Vegan
Servings: 4

Ingredients

  • 1/2 bag Butler soy curls
  • 2 teaspoons chicken-style bouillon, dissolved in 2 cups water
  • ¼ red onion finely diced
  • 2 celery stalks finely diced
  • 1 tablespoon pickle relish or chopped pickle
  • ¼ cup pecans toasted and chopped
  • cup vegan mayo
  • 1 teaspoons garlic powder
  • 1 tablespoon mustard

Instructions

  • Bring the broth to a boil, remove from heat, and add the soy curls. Let them hydrate for about 10 minutes.
  • Drain the soy curls. To remove as much moisture as possible, place them in a clean dishtowel, and wring out as much liquid as possible.
  • Chop the soy curls. Add remaining ingredients and mix.
  • Salad will keep 4-5 days in the refrigerator.

Notes

Here’s a vegan mayo recipe.
The nuts aren’t necessary but I like the crunch!
You can also add chopped apple, dried cranberries, or sliced grapes.
Serve it on a cracker, in a sandwich, or on a bed of lettuce.