Soy curls piccata

By Wendy Andresen | Mar 25, 2021
Photo by: Wendy Andresen

I’ve written before about soy curls, and now it’s time for you to try them if you haven’t already. They are versatile, shelf stable, economical, and full of protein.

Because they have little flavor of their own, you need to rehydrate them in a richly flavorful marinade. Then fry them up and use them to top a salad, stuff a tortilla or pita bread, mix in an Asian stir-fry, or build a sub.

Half a bag (4 ounces) makes two very generous, inexpensive servings. We had some garlicky noodles and equally garlicky spinach on the side to round out the meal.


4 ounces soy curls (about 2 cups), such as Butler

2 cups hot vegetable broth

6 Tbsp. dry white wine

Juice and zest of 1 small lemon

2 Tbsp. olive oil

1/4 cup diced red onion

6 cloves garlic, minced

Freshly ground black pepper

1 Tbsp. flour

2 Tbsp. capers, drained

1/4 cup chopped parsley, for garnish

Lemon slices for garnish (optional)


1. In a medium bowl, combine the hot broth, wine, lemon juice and zest. Then add the soy curls. Let the soy curls marinate for at least 15 minutes, stirring occasionally, until they are hydrated.

2. Drain the soy curls and squeeze them dry, but save all the marinade to make the sauce.

3. Heat a sauté pan, add the oil, and then add the onions and soy curls. Saute on medium heat for about 10 minutes, stirring often, until the soy curls are browned all over. Add the garlic and cook for another minute or two.

4. Sprinkle the flour over the contents of the pan and stir well until the soy curls are coated.

5. Add the remaining broth and cook until the sauce is somewhat reduced and thickened. Taste for salt. Stir in the capers, garnish with the parsley, and serve.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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