After you have soaked and drained the soy curls, squeeze as much liquid out of them as you can. Then chop the soy curls into small pieces.
Now, heat the olive oil in a large non-stick skillet on medium high. Add the chopped soy curls.
Sauté, reducing heat as needed until they start to brown, about 3 to 4 minutes. Season with the poultry seasoning and a pinch of salt and pepper. Continue sautéing until the soy curls are golden brown about 5 to 7 more minutes.
Turn off the heat and let the soy curls cool for about 10 minutes or so.
While the soy curls cool, in a large mixing bowl, whisk together the vegan mayo, hot sauce, vegan honey and a pinch of salt and pepper.
Add the green onions, coleslaw mix and relish. Stir to combine.
Once the soy curls have cooled add them to the bowl with the rest of the ingredients. Stir to combine.
Serve immediately as a sandwich or with crackers. Or put the “chicken” salad in the fridge and serve later or use for meal prepping lunches!
