Put the soy curls into a large bowl and pour the hot broth over them. Let them sit for 10 minutes, then drain and squeeze them out and tear any larger pieces into bite-sized pieces. Prep the rest of the salad ingredients while the soy curls soak.
Transfer the drained soy curls back to the bowl and toss with the poultry seasoning to coat them well.
Heat the oil in a large frying pan, and add the soy curls. Cook for 3 to 5 minutes, until they turn golden on the edges. They will cook quickly, because you're tearing them into smaller pieces. Don't overcook them, because you want their texture to be tender.
Make the vegan chicken salad.
In a large bowl, whisk together the mayo, celery, onion, lemon, mustard, dill (if using), and the cooked soy curls, tossing to coat well in the dressing.
Taste and season with salt and black pepper. You can add more dill and mayo and a teaspoon or two of extra lemon juice, depending on the flavors you like. Chill until you're ready to serve.
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Notes
Leftover vegan chicken salad will keep for 3-5 days in the refrigerator.You can make your own poultry seasoning! Combine 2 teaspoons dried sage, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 teaspoon ground rosemary, ½ teaspoon ground nutmeg, and ½ teaspoon black pepper. Use 2 teaspoons of this mixture to make the vegan chicken.