Filipino Adobo Soy Curl Jerky, Vegan
Savory, umami-rich jerky inspired by Filipino adobo spices. Butler's soy curls are marinated in a deeply seasoned bouillon-soy-vinegar blend with bay leaf and black pepper, then pan-seared and slow-baked until crispy. The result is a chewy-crunchy vegan snack with tangy, garlicky, slightly spiced notes. Perfect for on-the-go eating, snacking during work or travel, or adding to lunch boxes. This version swaps traditional meat for plant-based curls while keeping authentic adobo character: salty-sour-garlicky profile enhanced with Worcestershire and chili heat.
Ingredients
- 2 cup hot water
- 1 teaspoon vegan beef bouillon pastemushroom bouillon1:1umami-forward
deeper earthy notes replace beefy note
- ¼ cup soy sauce, or tamari for gluten-free
- 2 tablespoon white vinegar
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon brown sugar
- ½ tablespoon chili garlic sauce
- ½ tablespoon garlic powder
- ½ teaspoon ground ginger
- ¾ teaspoon onion powder
- 2 cup Butler's soy curlsseasoned tempeh strips1:1texture shiftadds soy
tempeh is firmer; reduce initial marinade soak to 10 minutes
- 3 tablespoon avocado oil
- 12 whole black peppercorns
- 6 whole bay leaves
Instructions
- 1
Mix hot water with bouillon paste until uniform, then whisk in soy sauce, vinegar, Worcestershire sauce, brown sugar, chili garlic sauce, garlic powder, ginger, and onion powder.
- 2
Add soy curls to marinade and mix well. Let sit 15 minutes to soften.
- 3
Heat cast-iron skillet over medium heat with oil until warm.
- 4
Toast bay leaves and peppercorns in oil until bay leaves turn golden.
- 5
Scoop soy curls into skillet, squeezing out excess liquid (reserve marinade), and cook 2 minutes until browned.
- 6
Add 1/3 cup marinade and cook until liquid evaporates. Repeat with remaining marinade in two more batches, waiting for liquid to cook off completely between each addition.
- 7
Spread soy curls evenly in skillet or transfer to baking sheet.
- 8
Bake at 220F for 20 minutes, stir, then continue in 20-minute intervals until fully dried and jerky-like, about 1 hour to 1 hour 20 minutes total.
- 9
Cool completely before serving.
Tips
Do not discard squeezed-out marinade; it builds flavor layers when added back in batches. Full evaporation between additions prevents sogginess.
Monitor oven closely in final 20 minutes; jerky dries quickly once moisture drops. Texture should snap cleanly when fully cooled.
Good to Know
Cool completely, then transfer to airtight container or resealable bag. Store at room temperature up to 2 weeks, or refrigerate up to 3 weeks. Keep away from humidity.
Prepare through step 5 (pan-searing complete) up to 8 hours ahead. Cover and refrigerate. Resume with oven baking when ready to finish.
Serve at room temperature as a standalone snack, or pair with nuts, rice cakes, or fresh fruit. Pack for work, hiking, or travel.
Common Mistakes
Do not skip marinade soaking; 15 minutes allows curls to soften and absorb flavor, preventing hard, tasteless jerky.
Do not rush liquid reduction between marinade additions; cooking off liquid completely prevents soggy texture.
Do not over-dry in oven; check texture regularly in final batches to avoid brittle, unpalatable jerky.
Substitutions
Gluten-Free Swaps
General Alternatives
deeper earthy notes replace beefy note
tempeh is firmer; reduce initial marinade soak to 10 minutes
FAQ
Can I use regular soy sauce instead of tamari for gluten-free?
No. Standard soy sauce contains wheat. Use tamari (wheat-free soy sauce) or coconut aminos as gluten-free substitutes at 1:1 ratio.
What if the jerky is still chewy after the oven time?
Return to oven in 10-15 minute intervals at 220F until fully dried. Chewy jerky indicates trapped moisture. Ensure you fully evaporate each marinade batch during pan-searing.
How long will finished jerky keep at room temperature?
Up to 2 weeks in airtight container away from humidity. Refrigerate or freeze for longer storage up to 3 months.