Mandarin Orange Soy Curl Spinach Salad
My husband loves Butler Soy Curls. I can tell him we are having soy curls surprise and he is psyched. Basically that means I get to prepare the soy curls anyway I want and he will gladly eat them. Soy curls are actually growing on me, well, not actually growing, but you get the point! These are so easy to use and the package I have reads, “NON-GMO grown without chemical pesticides”, “contains the whole bean”, and my favorite, “100% natural no additives or preservatives”. The label does not sport a USDA organic symbol, but I’m ok with that because what can I say, I believe the label claims and the only ingredient listed is “textured whole soy beans”. Once these soy curls are rehydrated they don’t have much taste on their own, however, they will suck up the flavor of a marinade or cooking liquid.
To prepare the soy curls add them to hot water for at least 10 minutes. I press excess water out of the soy curls by either a lint-free kitchen towel or pressing a bowl down on a small strainer. Pressing is not required though.
The pressed soy curls can then be added to a marinade or soup. I don’t see why one couldn’t add dry soy curls directly to chili, soup, or stew. I think they would rehydrate just fine if introduced early enough.
I had a hard time finding fresh organic oranges so I opted for organic mandarin oranges in mandarin orange juice. I drained off the juice for the marinade and refrigerated the orange slices.
30 minutes at 425F was enough time for the tops of the soy curls to brown up nicely and most of the marinade was absorbed or evaporated. I put a heaping portion of spinach on a plate, topped it with half the soy curls, mandarin oranges, avocado and a dusting on sesame seeds.
The possibilities for soy curl surprise are endless. I hope you are able to find a market near you that carries them, but fear not, you can order from Butler Foods!
Makes 2 Servings
60g Dry Butler Soy Curls
For the marinade:
2 garlic cloves, grated
2” piece fresh ginger root, grated
1 medium shallot, sliced
1TBSP reduced sodium tamari
1TBSP rice vinegar
1 TBSP toasted sesame oil
1 tsp. maple syrup
¼ tsp. salt
3 whole dried hot pepper (optional)
Reserved liquid from mandarin oranges
For the Salad:
11oz can mandarin oranges drained, reserving liquid for marinade
1 avocado, sliced
5-10 oz. baby spinach
Sesame seeds for garnish
Rehydrate soy curls according to package instructions. Drain the soy curls and press out excess water.
Open and drain mandarin oranges, reserving liquid for marinade. Refrigerate mandarin oranges.
In a bowl whisk together garlic, ginger, shallots tamari, vinegar, sesame oil, maple syrup and reserved liquid from mandarin oranges. Add rehydrated, pressed soy curls to marinade. Cover and refrigerate for at least 1 hour.
Bake soy curls in marinade at 425F for 30minutes.
Serve soy curls over raw baby spinach. Top with mandarin oranges and avocado. Sprinkle lightly with sesame seeds.