This Vegan Soy Curls Salad is a fresh, protein-packed, and flavorful dish that’s perfect for lunch or a light dinner. Soy curls have a tender, slightly chewy texture that absorbs marinades beautifully, making them a delicious plant-based alternative to chicken. Combined with crisp vegetables and a zesty dressing, this salad is both satisfying and refreshing.
Ingredients:
2 cups dry soy curls
2 cups warm vegetable broth (for soaking)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin
Salt & black pepper to taste
For the Salad:
4 cups mixed greens (lettuce, spinach, or arugula)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, diced
2 tbsp fresh parsley or cilantro, chopped
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
Salt & pepper to taste
Preparation Method:
Soak the Soy Curls:
Place the dry soy curls in a bowl and pour warm vegetable broth over them. Let them soak for 10 minutes until soft. Drain well and gently squeeze out excess liquid.
Season & Cook:
Heat olive oil in a pan over medium heat. Add the drained soy curls, smoked paprika, garlic powder, cumin, salt, and pepper. Sauté for 5–7 minutes until lightly golden and slightly crispy on the edges. Remove from heat and let cool slightly.
Prepare the Salad:
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and fresh herbs.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until well combined.
Assemble:
Add the warm soy curls on top of the salad. Drizzle with dressing and toss gently to combine.
This salad is rich in plant-based protein, fiber, and healthy fats. Serve immediately for the best texture and flavor. You can also add toasted nuts or seeds for extra crunch. Enjoy!