Prepare the soy curls by covering them with the boiling water. Let rehydrate for 2 minutes. Then drain them and rinse them well. Squeeze out as much water as you can.

Combine the rest of the ingredients in a small bowl.

Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.

In a medium sized bowl, combine the soy curls with the sauce. Let sit while the oven preheats.

When the oven is ready, place the soy curls on the baking sheet, making sure to spread them out. The soy curls should have absorbed most, if not all, the liquid, but if they didn't - make sure you don't get that extra liquid onto the baking sheet or these won't dry out the way they should.

Bake for 30 minutes, then stir. Bake for another 15 - 30 minutes. Important note: if the soy curls were squeezed really well and soaked up all the marinade no problem, they'll likely only need another 15 minutes otherwise they'll get crunchy. If they were a little "wetter", the soy curls will take longer to dehydrate. You don't want them crispy or soft, so keep an eye on them in the last 15 - 30 minutes of baking.

Let the soy curls cool on the baking sheet. When they're cool you can store them in a ziplock bag or in a tupperware container.