BBQ Chikin Strips

BBQ Chikin Strips

Soy curls are a versatile protein. In this recipe, we create a tangy, sweet barbeque sauce that transforms the curls into a tasty entree good in a sandwich, over rice or in a salad.


Quantity Unit Name Link Alternatives
1 (8 oz.) bag Soy Curls
2 tablespoons water
1 cup tomato sauce
3 tablespoons maple syrup
2 tablespoons almond butter
2 ½ teaspoons salt
1 ½ teaspoons Bakon Seasoning (smoked torula yeast)
1 ½ teaspoons ground chile pepper
1 ½ teaspoons oregano
1 ½ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon lemon juice
¼ cup water, divided
1 small onion, finely chopped
1 clove garlic, chopped


  • Preheat oven to 350°F.
  • In a medium size bowl soak Soy Curls in warm water for 10 minutes.
  • Meanwhile prepare BBQ sauce by blending first 11 ingredients in a food processor. Set aside.
  • In a saucepan over medium-high heat, add onions and 2 tablespoons of water and cook, stirring frequently. When water evaporates and pan begins to brown, add 2 more tablespoons of water scraping the brown from the bottom of the pan. Repeat process until onions are a light brown. Add chopped garlic and cook for 1 minute. Add sauce mixture and simmer for 5 minutes, stirring frequently.
  • When Soy Curls are finished soaking, drain out water and mix in BBQ sauce so that all strips are covered with sauce. On a baking sheet, evenly spread out Soy Curls and bake for 25 minutes or until lightly toasted.
  • Serve over brown rice, over your favorite salad, or as the meat replacement in your sandwich.
Prep Time:
Serving Size:
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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