Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon “chicken” orzo with them, but I’m open to other suggestions from anyone else who likes them since I have enough for about the next decade.
Make chik’n soy curls and add into jumbalaya.
Have used the soycurls in a white chili, and rasta pasta as some other favorites