---
title: Smoky Soy Curl Jerky
servings: 6
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/smoky-soy-curl-jerky
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/smoky-soy-curl-jerky/x_enyth-mhHpbvnV1UzUW/500
prep time: 15 minutes
cook time: 80 minutes
diet: Vegan
nutrition:
  calories: 193 kcal
  fat: 11 g
  carbohydrates: 12 g
  sugar: 4 g
  protein: 11 g
  fiber: 6 g
  sodium: 622 mg
tags: [main, smoky, curl, jerky, vegan, meal-prep]
---

Gather: @water{1.25%cup}, @Better Than Bouillon No Chicken Base or vegetable bouillon{1%tbsp}, @soy curls{6%oz}(see Note 1). For the smoky marinade: @soy sauce or tamari{3%tbsp}, @extra virgin olive oil or neutral-flavored oil{2%tbsp}, @rice vinegar or apple cider vinegar{1.5%tbsp}, @pure maple syrup{1.5%tbsp}, @liquid smoke{2.5%tsp}(see Note 2), @toasted sesame oil{2.5%tsp}, @smoked paprika{0.75%tsp}(see Note 2), @onion powder{0.5%tsp}, @cayenne pepper{0.25%tsp}(optional for a little heat), @kosher salt or pinch of smoked flaky sea salt{1%tsp}.

Heat the water and Better Than Bouillon in a medium saucepan until barely simmering, whisking to dissolve the bouillon. Or, heat in the microwave until very warm.

Soak the soy curls. If there are a lot of dusty soy curl crumbs, strain those in a fine mesh sieve, then discard. Add the soy curls to the hot broth and push down to submerge. Remove the pan from the burner. Soak for ~{10%minutes}. Drain the soy curls and spread them out on a large plate to cool off for a few minutes.

While the soy curls soak, whisk together the Smoky Marinade ingredients in a small bowl.

Squeeze out the liquid. Once the soy curls are no longer super hot, take one handful and cup them between both hands. Positioned over the sink or a bowl, give one firm and long squeeze until the broth goes from a steady stream to droplets. Repeat until no more water can be squeezed out—this ensures the soy curls don’t require extended time in the oven. Set aside on a cutting board and repeat.

Arrange a rack in the middle of the oven. Preheat to 250ºF / 120ºC. Line a sheet pan with parchment paper.

Slice the extra large soy curls. Slice only the thicker soy curl pieces lengthwise so they’re ~¼ inch (6 mm) wide (or just roughly chop them)—this helps the soy curls crisp up more.

Add the rehydrated soy curls to a large bowl. Re-whisk the marinade, then pour over the soy curls and toss gently with a silicone spatula until the marinade is fully absorbed. Transfer to the prepared pan and spread out in an even layer as much as possible.

Bake for ~{40%minutes}, stir, then return to the oven for another 35 minutes. To test doneness, tear a larger piece of jerky, and squeeze, it should be dry. If needed, bake for an additional 10 to 15 minutes.

Cool for ~{10%minutes} to allow flavors to develop. Sprinkle with a pinch of salt as desired, then use the parchment paper to funnel the jerky into a jar or container. Seal, label, and store in the fridge for up to 1 week.

> Read more about soy curls in this blog post.
> If using smoked paprika instead of liquid smoke, use a total of 2 tsp in this recipe.
> Storage: Store in a jar in the fridge for up to 1 week.