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


  1. Preheat oven to 350°F.
  2. In a medium size bowl soak Soy Curls in warm water for 10 minutes.
  3. Meanwhile prepare BBQ sauce by blending first 11 ingredients in a food processor. Set aside.
  4. 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.
  5. 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.
  6. Serve over brown rice, over your favorite salad, or as the meat replacement in your sandwich.

Prep Time:
Serving Size:
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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