Ingredients

• ½ bag Butler soy curls (soaked in hot water for 10 mins)
• 2 tablespoon Better than Bouillon No Chicken Base (or other vegan chicken bouillon )
• 2 tablespoon unsweetened plain vegan yogurt (see notes)
• 1 tablespoon dairy free milk
• 4 tablespoon nutritional yeast
• 3 tablespoon gluten-free flour (or regular flour if gf not needed)
• 1.5 tablespoon cornmeal
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp poultry seasoning (optional)

Directions

• 1. Once the soy curls are rehydrated, add them to a strainer and wring out all the water from them (see notes for more info). If any soy curls are very large, you can cut them to about 1” strips so they cook evenly.
• 2. Add bouillon, yogurt, and milk to a large bowl and whisk together.
• 3. Then add soy curls and mix until they are totally coated.
• 4. In a separate bowl, mix nutritional yeast, flour, cornmeal, onion powder, garlic powder and poultry seasoning (if using).
• 5. Add soy curls into the dry mix bowl in small batches and mix to cover the soy curls completely. (see notes)
• 6. Air Fryer
• 7. You will need to do this in two batches. Air fry the soy curls for 5 minutes at 370 degrees. Shake the basket, then cook for another 3-5 minutes (checking every minute or two) until the soy curls are crispy. Do not over fry them or they’ll get too hard and burn!
• 8. Oven
• 9. Preheat the oven to 400 degrees. Cover a baking pan with some oil (or use parchment paper) and bake soy curls for 12 minutes, flip the soy curls, then bake another 8-12 minutes (until crispy).
• 10. Once cooked, enjoy as you would any chick’n strips!

Notes

• Make extra of the dry seasoning, mix in a little bit at a time.
• Make smaller pieces of the soy curls for extra crispiness

Nutrition