Ingredients
* 2 cups dry soy curls
* Hot water for soaking
* 1 tsp smoked paprika
* 1 tsp garlic powder
* ½ tsp onion powder
* 1 tbsp nutritional yeast
* ½ tsp black pepper
* 1 tsp balsamic vinegar
* 1–2 tsp low-sodium soy sauce or coconut aminos (optional—omit for strict low-SOS)
* ½ tsp liquid smoke (optional, but adds authentic bacon flavor)
Instructions
1. Cover the soy curls with hot water for about 10 minutes.
2. Drain well, then squeeze out as much water as possible using your hands or a clean kitchen towel.
3. Chop or crumble into bacon-bit-sized pieces.
4. Toss with the smoked paprika, garlic powder, onion powder, nutritional yeast, black pepper, balsamic vinegar, and optional liquid smoke and soy sauce/coconut aminos.
5. Spread on a parchment-lined baking sheet or air fryer basket.
* Bake at 400°F for 20–30 minutes, stirring every 8–10 minutes.
Continue until the pieces are browned, crisp on the edges, and slightly chewy in the center.
OR
Air Fry at 390°F for 10–15 minutes, shaking the basket every 4–5 minutes.
Extra Flavor Tips
For an even richer “loaded potato” flavor, toss the finished soy curls with:
* A little extra smoked paprika
* Fresh cracked black pepper
* Another tablespoon of nutritional yeast
* Finely chopped chives or green onions
The finished soy curl “bacon” is delicious sprinkled over mashed potatoes, baked potatoes, soups, salads, tofu scrambles, or mixed into your favorite plant-based mac and cheese. It also keeps well in the refrigerator for about 5 days and can be reheated in an oven or air fryer to restore its crispness.