Breaded Soy Steaks (Fasting)

Preparation

1. Soaking and Preparing the Soy

Place the dry soy steaks in a bowl and cover with 800 ml of boiling water. Add a pinch of salt. Leave to soak for 15–20 minutes (or following the package directions) until the chunks are completely soft and swollen.

Drain in a colander and leave to cool slightly. Once cool enough to handle, squeeze out the excess water firmly from each piece between your hands or between two plates — the soy must be as dry as possible.

2. Marinating (Optional but Recommended)

In a shallow dish, combine a teaspoon of salt, pepper, half a teaspoon of paprika and a tablespoon of oil. Coat the drained soy steaks and leave to sit for 5–10 minutes while you prepare the breading. This step adds depth of flavour.

3. Setting Up the Breading Station

Prepare three separate shallow dishes:

• Dish 1 — flour mixed with a teaspoon of salt and pepper
• Dish 2 — lukewarm water (about 150 ml) mixed with a teaspoon of soy sauce or salt (fasting substitute for egg wash)
• Dish 3 — breadcrumbs mixed with onion powder, garlic powder, paprika and a pinch of salt

Traditional breading is done with egg, but for a fasting recipe we use water with salt or plant milk — the breadcrumbs adhere just as well with a little patience.

4. Breading the Steaks

Coat each soy steak first in flour (both sides, shake off the excess), then dip in the fasting liquid, then firmly coat in the seasoned breadcrumbs. Press gently with your palm so the crumbs adhere well.

Arrange the breaded steaks on a plate without stacking — the crumbs could stick together.

5. Frying

In a flat-bottomed frying pan, heat oil to a depth of about 5 mm (medium-high heat, about 175°C). The oil is hot enough when a breadcrumb dropped in sizzles immediately.

Fry the steaks in small batches (do not overcrowd the pan) for 3–4 minutes on each side until the coating is golden-brown and crispy. Remove to a plate lined with kitchen paper to absorb excess oil.

6. Serving

Serve immediately while hot and crispy. Scatter with fresh chopped parsley. Classic Serbian fasting accompaniments include fasting mashed potato (without butter or milk), fasting salad (pickled cabbage, beetroot) or warm vegetables. They are also excellent with tomato sauce for dipping.

Tips

Dryness is essential: the drier the soy before breading, the crispier the coating and the better the breadcrumbs adhere. If the crumbs are falling off in the pan, the soy was too wet.

Fasting liquid options:

• Water + pinch of salt — simplest
• Soy milk — breadcrumbs adhere better and give a more golden crust
• Aquafaba (liquid from canned chickpeas) — excellent binding, similar to egg white

Oven-baked version: for a lighter option, arrange the breaded steaks on a baking tray lined with parchment, spray lightly with oil, and bake at 200°C for 20–25 minutes, turning halfway. The crust won’t be as crispy as pan-fried, but it is considerably lighter.

Double breading: for an extra-thick and crunchy crust, repeat the breading — flour → liquid → crumbs → liquid → crumbs. The result is a spectacular crust.

Seasoning variations: try cumin + smoked paprika for a Mexican-inspired flavour, or curry powder for an exotic twist — both are fasting-compliant and pair wonderfully with soy.