I brought a few bags of soy curls back from America but hadn’t got round to using them. I decided to try them in a sort of BBQ application first as that seemed to be very popular. I made the chipotle sauce from American Vegan Kitchen which is used with portabellos in the book, and used it with soaked soy curls. I liked them fine but no better than the mushroom version, so I don’t think it was the right first choice. The texture was just a bit off. Since then, I’ve tried them in panini and liked them far better, but I’m still on the hunt for the very best way to use them. Please let me know if you’ve any favourites!