Texas Style BBQ Soy Curls

Ingredients

• 1 packetButler Soy Curls
• 2 cans (227 g each)tomato sauce
• 120 ml (½ cup)apple cider vinegar
• 80 ml (⅓ cup)date syrup
• 60 ml (¼ cup)tomato paste
• 60 ml (¼ cup)molasses
• 30 ml (2 tbsp)vegan Worcestershire sauce
• 15 ml (1 tbsp)brown sugar
• 10 ml (2 tsp)liquid smoke
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)garlic powder
• 2.5 ml (½ tsp)onion powder
• 2.5 ml (½ tsp)black pepper
• 1.25 ml (¼ tsp)salt

Instructions

1. 1

   Cover the curls

   Put the soy curls in a bowl and cover them with hot water.

2. 2

   Rehydrate the curls

   Leave them to soak for at least 10 minutes.

3. 3

   Mix the sauce

   Put all the remaining ingredients in a large saucepan.

4. 4

   Thicken the sauce

   Bring the sauce to a simmer and cook until it has thickened slightly.

5. 5

   Drain the curls

   Drain the rehydrated soy curls and add them to the sauce.

6. 6

   Combine well

   Stir until the curls are coated in sauce.

7. 7

   Simmer and serve

   Simmer for 5 minutes, then serve.

What are Texas-style BBQ soy curls?

Soy curls are made from whole soybeans and become tender and chewy when rehydrated. This recipe gives them a sweet-tangy tomato barbecue sauce with a smoky note, then simmers them together so the curls take on the flavour.

The Texas-style cue is the bold, smoky barbecue character rather than a claim to a single traditional recipe. The quick method makes a saucy plant-based filling that works especially well in sandwiches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 19g protein, 50g carbs, 2g fat.

The soy curls provide most of the protein, while the tomato sauce, date syrup, molasses and brown sugar contribute carbohydrates. The recipe is relatively low in fat as written; adding a sandwich roll will add more carbohydrates. Pair a serving with crunchy vegetables or salad for a more balanced plate.

Getting the soy curls ready

Hot water: cover the curls fully and let them soak for at least 10 minutes, as directed. They should soften before they go into the pan.

Draining: drain them well before adding them to the sauce. Excess soaking water can thin the finished filling.

Building the barbecue sauce

Tomato base: tomato sauce and paste give the sauce its body, while apple cider vinegar adds a sharp contrast to the sweeteners.

Sweetness and smoke: date syrup, molasses and brown sugar bring layered sweetness; liquid smoke and paprika add the barbecue-style aroma. Stir the sauce ingredients together in the saucepan before simmering.

Watching the texture

Sauce cue: simmer until it has thickened slightly, as the method specifies. Keep it at a gentle simmer rather than a hard boil.

Finished filling: after the curls have been added, simmer for 5 minutes so they are coated and warmed through. The sauce should cling to the curls but remain spoonable for sandwiches.

Timing the recipe

The stated total time is 25 minutes, including at least 10 minutes to rehydrate the curls. You can mix the sauce while they soak to make good use of that time.

The method does not give a precise simmer time for thickening the sauce, so use its slightly thickened appearance as your cue before adding the curls.

Serving the soy curls

Serve the saucy curls in sandwich rolls, with extra napkins for the generous filling. A crunchy side such as slaw or a green salad adds freshness alongside the rich, sweet-and-tangy sauce.

For a lighter plate, serve the curls over a bed of greens or with steamed vegetables instead of a roll.

Recipe notes & tips

• Use a bowl large enough for the curls to be fully covered with hot water.
• Drain the rehydrated curls thoroughly so their water does not loosen the sauce.
• Stir the sauce as it simmers to help prevent it catching on the bottom of the pan.
• Taste the sauce after it thickens and before adding the curls, since the ingredients already include salt and several sweeteners.
• Warm sandwich rolls before filling them if you like a softer, more tender bite.

Variations

• Add heat: stir in chilli flakes or hot sauce to taste.
• Add mustard: mix a little prepared mustard into the sauce for extra tang.
• Make it less sweet: reduce one of the sweeteners to suit your taste.
• Serve as a bowl: spoon the soy curls over rice or another cooked grain.
• Add crunch: top sandwiches with shredded cabbage or sliced pickles.

Common mistakes to avoid

• Short soaking: let the curls rehydrate for at least 10 minutes so they soften before cooking.
• Poor draining: drain the curls well or their soaking water can dilute the sauce.
• Rapid boiling: keep the sauce at a simmer so it thickens without cooking too aggressively.
• Over-thickening: stop once the sauce has thickened slightly; it will continue to coat the curls during the final simmer.
• Skipping the final simmer: cook the curls in the sauce for the full 5 minutes so they are warmed and coated.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or in the microwave, stirring as needed; add a small splash of water if the sauce has thickened too much.

Frequently asked questions