Soy Curl Turkey Cutlets
Dense, herb-forward soy curl cutlets with crisp rice paper skin.
Turkey-Inspired Broth:
1/2 cup
water
1/4 tsp
yeast extract (Vegemite or Marmite)
1/8 tsp
dried rosemary
1/8 tsp
granulated onion
1/8 tsp
granulated garlic
1/8 tsp
paprika
1/4– 1/2 tsp
sea salt
Turkey ‘Meat’:
2 oz
soy curls
2 tbsp
oat flour (or other binder)
Cutlet ‘Skin’:
4
rice paper sheets (or 2 large)
Herb Baste:
1/2 tsp
2 tsp
water
- Simmer all broth ingredients in a saucepan. Add soy curls, turn off heat, stir, and cover 10 minutes.
- Shred rehydrated soy curls.
- Add oat flour to soy curls and mix firmly by hand until just cohesive.
- Dip rice paper in water for about 10 seconds and place on a cutting board.
- Form soy curl mixture into 4 dense cutlets.
- Wrap each cutlet tightly in softened rice paper.
- Mix bouillon powder with water to make the herb baste.
- Air fry on parchment at 390–400°F for 8 minutes.
- Baste cutlets and air fry 4 more minutes until browned and crisp.
- Alternatively, bake or skillet-cook using parchment to prevent sticking.
• Prep: 15 mins • Cook: 20 mins • Total: 35 mins
Makes 4 small cutlets
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Notes from Craig
Designed to replicate the experience of a dense, savory turkey-style cutlet, not turkey flavor itself. Oat flour is the preferred binder, but rice flour, masa harina, cornstarch, or chickpea flour can be used. Small rice paper sheets work best; large sheets can be cut in half. Excellent hot, cold, or room temperature.