Simmer the soy protein in veggie broth with soy sauce and ginger powder for about 10 minutes, then let them cool off and squeeze out as much moisture as possible. The more moisture is squeezed out, the firmer the satay.
Rip them in 2-3 pieces each. Roast them in a skillet with onion powder, garlic powder, smoked paprika and soy sauce. Then put them on skewers as soon as they’re ok to touch.
You can serve the soy satay right away with spicy peanut sauce, cilantro and fresh lime or throw them on the grill later.