Vegan Bistek Part II

It seems like a really long time ago when I posted about Tofustek! and I actually find it hard to believe that it took me this long to make the recipe using soy curls instead of tofu.


Here is the recipe using soy curls:

1 cup soy curls
1/4 c soy sauce
1 tbsp lemon juice or calamansi juice if you’ve got it
2-3 tbsp veggie broth (I used ‘Not Beef’ boullion)
ground black pepper
1 medium onion, sweet vidalia recommended but any onion will do
olive oil

Rehydrate the soy curls as directed on the package, drain, and then add the soy sauce, lemon juice, broth, and black pepper. Mix and set aside to marinate. In the meantime, slice the onion into rings.

Fire up a pan and brown the soy curls in olive oil — do not add the marinade and set it aside, you’ll need it later! When done, put the soy curls in a bowl. Then, put the onions in the pan and cooking to your liking: I like them to be more on the raw side. Add the marinade to the pan and then remove from heat.

Place the onions on top of the soy curls and pour the liquid over everything. Ta da! You’re done!

This goes great with fresh veggies. Try it out! –Melissa


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8 thoughts on “Vegan Bistek Part II

  1. Richgail Enriquez says:

    This looks sooo good! Yet another delicious vegan version of Bistek. I love it! Thanks for sharing!

  2. Somer says:

    Melissa, I did it, I totally bit the bullet and ordered a case of soy curls (seriously because of your posts my girl!) Coming soon in a post near you! 🙂

    • Kinenchen says:

      Soy curls are worth every penny: they’ve got the versatility of TVP in terms of how you can season them and the format is very eating/cooking friendly. If you don’t like them I’ll eat my hat. (Don’t worry… it’s a cotton hat.)

  3. Wow! I gotta try this recipe out. This is the very first version of vegan bistek i’ve ever come across with. Thanks for posting.

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