Soy curls

Soy curls
A dish with green beans, rice, and soy curls. The soy curls look brown in color, a bit like small pieces of broken chicken.
Soy curls with green beans and brown rice
Place of originUnited States
Region or stateOregon
Created byButler Foods
Inventedc. 2000
Main ingredientsSoy beans
Similar dishesTextured vegetable protein
Nutritional value per 100 g
Energy333 kcal (1,390 kJ)
16.7 g
Sugars3.33 g
Dietary fiber10 g
15 g
Saturated0 g
Trans0 g
33.3 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A0 IU
Vitamin C
0%
0 mg
MineralsQuantity
%DV†
Calcium
5%
67 mg
Iron
50%
9 mg
Sodium
0%
0 mg
Other constituentsQuantity
Cholesterol0 mg
†Percentages estimated using US recommendations for adults.[1]

Soy curls are a dehydrated soy-based meat substitute[2][3] produced by Butler Foods, a family-owned company based in Oregon, United States. They are made from whole soybeans and are typically rehydrated before cooking, developing a chewy texture[4] often compared with chicken or other shredded meat.[5][6]

Production and characteristics

Soy curls are made from whole soybeans that are soaked, cooked and dried to produce a shelf-stable, dehydrated product. Before cooking, they are typically rehydrated by soaking in water or broth for about ten minutes, then drained and squeezed to remove excess liquid.[7]

Soy curls differ from textured vegetable protein (TVP), although both are dehydrated soy products that are rehydrated before cooking.[8] TVP is generally made from defatted soy flour, while soy curls are made from whole soybeans and retain some of the soybeans' fat. After rehydration, soy curls develop a chewy, strand-like texture, while TVP commonly has a more finely flaked texture.[9][10]

Soy Curls differ from textured vegetable protein (TVP), although both are dehydrated soy products that are rehydrated before cooking. TVP is generally made from defatted soy flour, whereas Soy Curls are made from whole soybeans and retain more of the soybeans' natural fat. This also contributes to differences in texture, with Soy Curls developing a more fibrous, chewy consistency after rehydration.[11][12]

Culinary use

Before cooking, dried soy curls are typically soaked in water or broth for about ten minutes and then drained and squeezed to remove excess liquid. Once rehydrated, they can be seasoned and cooked by methods such as sautéing or air-frying.[13]

Their chewy texture allows them to be used as a meat substitute in dishes including stir-fries, salads, sandwiches and wraps. They may also be chopped after rehydration for use in dishes in place of ground or shredded meat.[14]

History

Soy curls were invented in Oregon by Butler Foods around the year 2000.[15] The product was developed by Butler Foods, a family-owned company based in Grand Ronde, Oregon. In 2017, company owner Dan Butler said that Soy Curls had been produced for nearly 20 years and that growing demand had led the company to double its production.[16]

Soy Curls became particularly associated with Portland's vegan food scene, where restaurants incorporated them into dishes such as shawarma, burritos, grain bowls and other plant-based preparations.[17]

References

  1. ↑ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ↑ Butler, Grant (2010-10-05). "Going vegan: Soy Curls a new -- and wonderful -- way to bump up plant-based protein". The Oregonian. Retrieved 2016-11-17.
  3. ↑ Stadick, Jim; Stadick, Ravyn (2012-03-06). "What Are Soy Curls?". The Oregon Tale. Retrieved 2016-11-17.
  4. ↑ Overhiser, Sonja (3 June 2019). "Best Soy Curls Recipe". a couple cooks. Retrieved 24 March 2022.
  5. ↑ Jampel, Sarah (2019-06-04). "Soy Curls Are the Single-Ingredient Meat Substitute I Buy in Bulk". Bon Appétit. Retrieved 2026-08-26.
  6. ↑ "The Soy Curl Was Born in Oregon". Portland Monthly. Retrieved 2026-08-26.
  7. ↑ "4 soy foods to add plant-based protein, fiber, or flavor". Center for Science in the Public Interest. Retrieved 2026-08-26.
  8. ↑ Store, The Dharma. "Soy Curls vs TVP: The Difference and When Each Works Better". The Dharma Store. Retrieved 2026-08-26.
  9. ↑ "4 soy foods to add plant-based protein, fiber, or flavor". Center for Science in the Public Interest. Retrieved 2026-08-26.
  10. ↑ Jampel, Sarah (2019-06-04). "Soy Curls Are the Single-Ingredient Meat Substitute I Buy in Bulk". Bon Appétit. Retrieved 2026-08-26.
  11. ↑ "4 soy foods to add plant-based protein, fiber, or flavor". Center for Science in the Public Interest. Retrieved 2026-08-26.
  12. ↑ Jampel, Sarah (2019-06-04). "Soy Curls Are the Single-Ingredient Meat Substitute I Buy in Bulk". Bon Appétit. Retrieved 2026-08-26.
  13. ↑ "4 soy foods to add plant-based protein, fiber, or flavor". Center for Science in the Public Interest. Retrieved 2026-08-26.
  14. ↑ Jampel, Sarah (2019-06-04). "Soy Curls Are the Single-Ingredient Meat Substitute I Buy in Bulk". Bon Appétit. Retrieved 2026-08-26.
  15. ↑ Clarke, Kelly (14 August 2017). "The Soy Curl Was Born in Oregon". Portland Monthly. SagaCity Media. Retrieved 31 May 2022.
  16. ↑ "The Soy Curl Was Born in Oregon". Portland Monthly. Retrieved 2026-08-26.
  17. ↑ "The Soy Curl Was Born in Oregon". Portland Monthly. Retrieved 2026-08-26.

Further reading


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