This soy curls with tahini satay sauce recipe is a vegan version of meaty satay. It features dried soya chunks that are rehydrated and then baked in creamy Indonesian satay sauce with tahini, sweet ketjap (kecap) manis, and spicy sambal oelek and can be made in 40 minutes.
When I lived in The Netherlands, satay was everywhere, but the vegan options? Well, they were emerging but limited. So naturally, I had to explore. After making BBQ soy curls, the solution was obvious.
Soy curls take 10 minutes to rehydrate, enough time to whip up satay sauce. Bake them in the oven for 20 minutes, the result is delicious.
Side this meaty main dish with roasted lemon cauliflower quinoa, veggie curry rice, fruity pearl couscous salad, or a pile of Instant Pot wild rice for a tasty, satisfying, and healthy meal.
Table of Contents
Why You'll Love This Recipe
- High-protein soy curls are a versatile meat alternative and super-easy to prep.
- Made with healthy plant-based ingredients and no added oil.
- Tahini, ground sesame seeds, add creamy flavor and are nut-free.
Ingredients and Substitutions
Soy Curls (Soy Chunks). Soy curls, a specific product of Butler Foods, or more generic brands of soya chunks, soy pieces, or soy strips, can be used in this recipe. Now that they are more popular, just like soy chunks, they can be found in places like Whole Foods, health food stores, or larger supermarkets. And yes, they are available online.
Ingredient Tip
Look for soy curls or chunks that are shelf-stable, made from whole soybeans, non-GMO soybeans with no added ingredients or fillers.
Ketjap Manis Kecap Manis). A traditional Indonesian sweet soy sauce, it is thick like molasses and delicious as a stir-fry sauce, too. The best substitute for ketjap manis is 1 teaspoon of soy sauce or tamari plus 3 teaspoons of maple syrup or date paste.
Sambal Oelek. A classic Indonesian ingredient. It's a paste made from crushed red chilies and is super-spicy. Substitute with sriracha or another chili paste. You can also use crushed red chili.
Tahini. Look for tahini with no added oil (yes, it's sometimes used in processing), or make your own tahini from roasted sesame seeds. And yes, you can substitute with creamy peanut butter or sunflower seed butter (another nut-free option).
Ginger and Garlic. The added flavor of fresh ginger and garlic is highly recommended. Use ½ teaspoon of ground ginger and ½ teaspoon of garlic powder if you need a substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- If you are trying this recipe with tofu, I recommend following my guidelines for Huli Huli tofu. Slice it thin, about ¼-inch thick, marinate it in ¼ of the sauce, and then bake and base with more of the sauce.
- To make satay tempeh, follow my guidelines for simmered tempeh crumbles. In this case, cut the tempeh into slices or strips. Marinate the tempeh in ¼ of the sauce for 20 minutes, then bake it.
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Step-by-Step Instructions
Rehydrate the soy curls in vegetable broth for 10 minutes. Drain and press excess liquid.
Make the satay sauce in a small bowl. Whisk all the ingredients. Add water if it's too thick.
Add the soy curls to a large bowl or baking dish and mix them with half the sauce. Let them sit in the sauce for 10 minutes.
Place the soy curls on a parchment-lined baking tray, and brush on more sauce if needed. Bake for 10 minutes. Flip the pieces, add more sauce, and bake for 10 minutes.
Pro Tips
- Rehydrated soy curls hold excess water. After draining them, press the pieces against the side of a colander with the back of a wooden spoon. If they still feel moist, place them on a paper towel and pat them dry with another paper towel. This is the secret to firm, not mushy, soy curls.
- It might sound basic, but a preheated oven makes all the difference! You want food to start cooking on the inside right away before the outside starts to burn. Make this an automatic cooking practice.
Serving Suggestions
Satay is often served with a side of rice, so I first served it with the lemon rice I use for spicy chickpea bowls, and I turned them into lettuce wraps. Nice! If you aren't feeling the rice love, add a side salad like strawberry quinoa salad, cucumber and beet salad, or fruity pearl couscous salad.
Frequently Asked Questions
If you use your air fryer, I recommend lining the bottom of the basket with parchment paper because the sauce can be thick and sticky. Air fry the soy strips at 370 F (190 C) for 8-10 minutes. Brush on more satay sauce after 5 minutes. Then flip and baste the other side and air fry for 3-5 minutes.
Store baked soy strips or remaining satay sauce in an airtight container in the refrigerator for 5 days. Reheat by wrapping the strips in foil and reheating in the oven. You can also reheat them in the microwave on a plate covered with a paper towel.
Look for ketjap manis in large supermarkets in the specialty food sections. You can also buy it online or in Asian or international food markets.
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👩🏻🍳 Recipe
Soy Curls with Tahini Satay Sauce Recipe
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Ingredients
- 2 cups soy curls - see note 1
- 2 ½ cups vegetable broth - or water
- ¼ cup tahini
- 1 tablespoon Ketjap Manis - kecap manis, see note 2
- 2 cloves garlic - minced or pressed
- 1 tablespoon ginger - minced or grated
- 1 teaspoon sambal oelek - more if desired, substitute with sriracha or another chili paste
- 3 tablespoons water - more if needed
Instructions
- Add the soy curls to a medium bowl and cover with 2 ½ cups of vegetable broth. Set aside for 10 minutes.
- In a small bowl, combine ¼ cup tahini, 1 tablespoon ketjap mannis, minced garlic, grated ginger, 1 teaspoon sambal oelek, and 3 tablespoons water. Mix well. The sauce should be thick, but easily spreadable.
- Once the soy curls are rehydrated, drain them and press against the side of the colander to release excess liquid. If they are still quite moist, lay them on a paper towel-lined plate and pat them dry with another paper towel.
- Add the soy curls to a large bowl with half the satay sauce. Coat the pieces using a spoon or your hands. Set aside for 10 minutes, tossing the pieces after 5 minutes.
- Preheat the oven to 425 F (220 C). Line a baking tray with parchment paper.
- Add the soy curls to the baking tray in a single layer. Baste with more sauce if needed. Bake for 10 minutes. Flip the pieces, brush on more sauce, then continue baking for 5-10 minutes until they are firm and slightly brown.
- Serve with the remaining sauce over the top or on the side.
Notes
- Soy curls are a trademarked product of Butler Foods. They can be ordered online and are stocked in bigger US supermarkets. Soya chunks (soy chunks), pieces, or strips are generic products that make excellent substitutes. Look for them globally in larger supermarkets, health food stores, or specialty shops.
- Ketjap Manis (kecap manis) is a sweet, thick Indonesian soy sauce. Substitute with 1 teaspoon soy sauce plus 3 teaspoons of maple syrup or date paste.
- Air fry satay soy strips for 8-10 minutes at 370 F (190 C). Preheat the air fryer and line the bottom with parchment paper to reduce sticking and mess. Add the soy strips and brush on more of the sauce. Flip the pieces after 5 minutes, add more sauce, and air fry for 3-5 minutes.
- Store satay soy curls and remaining sauce in an airtight container in the refrigerator for 5 days. Reheat, wrapped in foil, in the oven or the microwave on a plate covered by a paper towel.
Nutrition
Nutritional information is an estimation only.
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Debora Tallio
Thank you for this delicious recipe. You posted it on Facebook yesterday which is where I saw it. I made a few alterations since I follow Dr. McDougall's way of eating so include starches. Instead of cauliflower, I used rice though seasoned it as you described. Also, since I did not have Ketjap Manis for the sauce I put the soy sauce, 2 dates and the other ingredients in my Vitamix until well blended. I ended up making a double batch of the sauce since it was so good. My husband can be hard to please but he really enjoyed this. I will soon be posting your recipe on my Facebook page so my patients can give it a try and I will provide the link to your web page.
Denise
I am so excited that you like the satay sauce and you made some wonderful adjustments. The sauce is really good with baked cauliflower too. Again, thanks for your kind comments. Big smile on my face today.
Su
This recipe sounds great but I need to watch my sodium intake. Are you sure it’s as high as listed? How much sodium is in the veggie broth and is it all absorbed by the soy strips? I found something called frozen soy strips in my Asian market and wonder if it’s the same as the dehydrated ones.
Thanks.
Denise
Hi, I checked the nutritional analysis and the sodium is in the vegetable broth. Most of this gets drained off. If you use salt-free broth and low sodium soy sauce, that should eliminate most of the salt. Cheers!