Tender Vegan Chicken strips from soy curls are easy to make and just as good as the real thing! Make them in the air fryer or oven for a healthy snack, lunch, or dinner.
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.
Add bouillon, yogurt, and milk to a large bowl and whisk together.
Then add soy curls and mix until they are totally coated.
In a separate bowl, mix nutritional yeast, flour, cornmeal, onion powder, garlic powder and poultry seasoning (if using).
Add soy curls into the dry mix bowl in small batches and mix to cover the soy curls completely. (see notes)
Air Fryer
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!
Oven
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).
Once cooked, enjoy as you would any chick’n strips!
Video
Notes
Draining the soy curls: I usually use my hands to wring them over a colander to really get all the water out but you can also press down on them in the strainer with a potato masher.Substitutions: If you don't have unsweetened vegan yogurt, sub 3 TB non-dairy milk (total). Feel free to use any vegan chicken bouillon you have on hand.Coating the soy curls: Sometimes I will reserve some of the dry mix and gradually add it to the bowl so that the soy curls are evenly coated. Things can get a little messy!