Although they are made from whole soy beans, Soy Curls are definitely a processed food that I put in the "fake meat" "fun food" category to be used sparingly. If you wish, they could easily be replaced with tofu cubes, tempeh or (if you can eat gluten) strips of seitan. One cup of dry Soy Curls will increase to about three cups when hydrated.
You will need a non-stick skillet and a lid that will almost cover the pan. It doesn't need to be a perfect fit—just big enough to cover the food in the pan.
Start cooking the rice before doing anything else. Chop your veggies and mix the sauce together while soaking the soy curls and the recipe will come together really quickly.
makes 4-6 servings
1 cup dry soy curls
1 red pepper, sliced
2 carrots, peeled and thinly sliced
1 stalk broccoli, stems sliced and florets separated
2 green onions, thinly sliced
2 Tablespoons tomato paste
2 Tablespoons gluten-free tamari
1-2 Tablespoons maple syrup (optional)
1 Tablespoon tahini
1 Tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2-1 teaspoon hot sauce (I used Frank's Red Hot)
1/2 cup warm water
Sesame seeds for garnish
The leftovers are great cold. Try them as a salad, or if you can eat bread, in a sandwich or wrap.
To your health and happiness,
Beans and Rice