Shawarma Soy Curls

By SmartyPlants | December 20, 2020
Makes 1 bag
Middle Eastern inspired. These are awesome in a wrap, on a salad, over fries or in any Mediterranean dish that calls for meat or chicken. Very versatile and delicious!


1 8 oz. bag Soy Curls
2 cups water, boiling
3 tablespoons nutritional yeast
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
6 turns freshly ground black pepper
1 tablespoon za'atar seasoning


  1. In a large bowl, mix together the Soy Curls, boiling water, nutritional yeast, cumin, smoked paprika, salt, onion, garlic, black pepper, and the za'atar. Let that sit for 10 minutes, stirring occasionally, until the Soy Curls are rehydrated.

  2. Heat a large non-stick skillet over medium heat, and once it’s heated, add the Soy Curls and cook, stirring as necessary to keep them from burning, for about 15 to 20 minutes. When your Soy Curls look like they are starting to get nicely browned, crisped on some edges, and have a chewy texture, go ahead and remove the skillet from the heat.

  3. Taste your Shawarma Soy Curls and season with additional salt and pepper if they need it.

Recipe Notes

You can store your Shawarma Soy Curls in the fridge for up to a week to use in wraps and bowls! Or put in the freezer for up to a month.

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