1. Season the Soy Curls: Add your dry soy curls to a large bowl. Sprinkle in smoked paprika, poultry seasoning, and nutritional yeast. Toss to coat. You want that seasoning blend to cover every piece.
2. Rehydrate the Soy Curls: In a small pot, bring the vegetable broth and soy sauce to a boil. Pour the hot broth over the soy curls. Let them soak for 10 minutes until plump and tender.
3. Drain the Excess Liquid: Pour the rehydrated soy curls into a colander or sieve. Using the bottom of another bowl, press down firmly to remove as much liquid as possible. This step is key to achieving that crispy, meaty texture. If there’s too much water, it will make them soggy.

Cooking options

Oven Method (Chewy & Crispy)

1. Preheat oven to 425°F.
2. Spread the drained soy curls on a parchment-lined baking sheet.
3. Bake for 10 minutes, stir, then bake another 5–10 minutes until edges are crispy and centers are still moist.

Air Fryer Method (Fast & Crispy)

1. Preheat air fryer to 350°F.
2. Spread soy curls in a single layer in the basket.
3. Air fry for 10 minutes, shaking halfway, until golden brown.

Skillet Method (Tender & Pan-Seared)

1. Heat a nonstick skillet over medium-high heat.
2. Add soy curls (no oil needed) and cook 5–6 minutes, stirring occasionally, until lightly browned and slightly crispy.