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.
We mostly use them in various Asian-style dishes. Basically think of any dish that would normally have chicken or beef in it.
Oh yeah, true. I use them in stir fry a lot. Butler says fajitas - I haven’t tried that but I bet they’d be good.
Our favorite is probably Mongolian “Beef” using them.