Kale Salad with BBQ Soy Curls

🥘 Ingredients

• soy curls 8 oz
• water 4 cup
• Better Than Bouillon No Chicken Base or vegetable bouillon 1 tbsp
• extra virgin olive oil 3 tbsp
• Kosher
• of your favorite vegan BBQ sauce or 8-16 tbsp
• large bunches lacinato kale 2
• lemon juice from medium lemon 1 tbsp
• extra virgin olive oil 1 tbsp
• nutritional yeast ¼ cup
• Pickled Onions 4 forkful
• Protein Crunch 10 tbsp

Rehydrated Soy Curls

1. 1

   Prepare: soy curls , water , Better Than Bouillon No Chicken Base or vegetable bouillon .
2. 2

   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.
3. 3

   Soak the soy curls (see Note). 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.
4. 4

   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. Set aside on a cutting board and repeat with the remaining curls. You should have squeezed out a fair amount of liquid ( timer 2/3 cup).
5. 5

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

   Store the soy curls in a labeled airtight container in the fridge for up to 4 days.
7. 7

   For the bbq soy curls: Rehydrated Soy Curls (from 8 oz soy curls) (from meal prep), extra virgin olive oil , Kosher salt and freshly cracked black pepper, of your favorite vegan BBQ sauce or . For the kale salad: large bunches lacinato kale , lemon juice from medium lemon , extra virgin olive oil , nutritional yeast . For the for finishing:: Pickled Onions , Protein Crunch .
8. 8

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 400ºF / 205ºC (see Note). Line two rimmed sheet pans with parchment paper.
9. 9

   Make the BBQ Soy Curls. Add the Rehydrated Soy Curls to a large bowl and toss with 3 tbsp oil and a pinch of salt and pepper. Add an extra drizzle of oil if the soy curls seem dry. Transfer to the prepared pans and spread out in an even layer as much as possible. Set the bowl aside. Bake for 7 minutes , then toss. Bake for another 5 to 8 minutes, until lightly browned. Add the cooked soy curls back to the large bowl. Toss with 1/2 cup BBQ sauce, adding up to an additional 1/2 cup if you want them saucier. Set aside.
10. 10

    While the soy curls cook, prep the salad. Add the sliced kale to a large bowl. Add the lemon juice, olive oil (if desired), a generous pinch of salt, and freshly cracked black pepper to taste. Using clean hands, massage the kale for 30-60 seconds , until softened, darker in color, and slightly wilted. Add the nutritional yeast and toss again until evenly coated. TIP: If saving leftovers, only prep as much kale as you’ll eat.
11. 11

    Divide the kale salad into bowls or on plates. Top with warm BBQ Soy Curls, Pickled Onions, and a generous sprinkle of Protein Crunch.