Vegan Nigerian Kilishi

If using textured soy protein (TSP), rehydrate it according to the package instructions. If using soy curls, soak them in warm water for 10 minutes, then drain and squeeze out excess moisture.

In a mixing bowl, combine the soy sauce, tomato paste, paprika, smoked paprika, ground ginger, ground garlic, cayenne pepper, onion powder, ground black pepper, water, vegetable oil, and salt. Mix well to form a thick marinade.

Add the rehydrated soy protein or soy curls to the bowl and toss them in the marinade until well coated. Let the mixture marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Preheat your dehydrator to 130°F (55°C) or your oven to the lowest possible temperature.

If using a dehydrator, spread the marinated soy protein or soy curls onto the dehydrator trays in a single layer. Dehydrate for 10-12 hours, or until the texture becomes chewy and dry.

If using an oven, spread the marinated soy protein or soy curls onto a baking sheet lined with parchment paper or a silicone mat. Place the baking sheet in the oven and prop the oven door open slightly to allow moisture to escape. Dehydrate for 10-12 hours, or until the texture becomes chewy and dry.

Once fully dehydrated, remove the soy protein or soy curls from the dehydrator or oven and let them cool completely.

Transfer the cooled soy protein or soy curls to a food processor or blender and pulse a few times until they resemble a crumbly texture.

Transfer the crumbled Kilishi to a clean, airtight container. You can store it at room temperature for up to 2 weeks.