Hawaiian Luau Soy Curls™

Serves 5-6 

8 oz. bag of Soy Curls™
1 Onion, chopped
1/2 red bell pepper, chopped into large chunks
1/2 green bell pepper, chopped into large chunks
1 20 oz can of pineapple tidbits in natural juice (drain and reserve juice for sauce)
3 T nutritional yeast (aka yeast flakes) 
1/2 t salt
4 T Braggs Liquid Aminos or soy sauce
2-3 T oil for sautéing
Ingredients for Sauce:
Reserved juice from pineapple tidbits (use entire amount from can)
1/4 cup brown sugar
1/3 cup lemon juice
2 T cornstarch
Put 8 oz. of Soy Curls™ into a bowl and cover with hot water--let stand for about 10 minutes.  Drain well.
Chop the onion and peppers.  Drain the pineapple juice into a cup and set the juice aside for the sauce.  
Mix in small bowl the ingredients for the sauce (pineapple juice, sugar, lemon juice, and corn starch).  Stir well until cornstarch is completely dissolved.  Set bowl aside to add to sauté later.   
In frying pan, on med-high to high heat, put 1 or 2 tablespoons of oil.  Sauté Soy Curls™ in oil and then add 3 T nutritional yeast flakes, 1/2 t salt, and 4 T Braggs Liquid Aminos or soy sauce.  Sauté until golden brown.  Once well cooked, remove Soy Curls™ from the frying pan.  
Add 1 more tablespoon of oil in the frying pan and add the chopped onion, chopped peppers, and pineapple tidbits--sauté until onions appear transparent-do not overcook--you want the peppers a bit crunchy.  Then add in the cooked Soy Curls™ to the vegetable mixture in the frying pan. 
Pour the sauce mixture into the frying pan and toss until mixture becomes slightly thick.
Remove and serve immediately with rice.
Barbeque variation:
Add the following ingredients to the above recipe for a delicious barbeque:
1-1/2 Tbsp molasses
1 Tbsp. garlic juice (optional)
1 Tbsp. liquid smoke
1 small can tomato paste, add extra water as needed

Print Friendly and PDF