Buffalo Soy Curls sandwich with vegan blue cheese dressing
These spicy sandwiches don't shy away from flavor. They are topped with a cooling drizzle of vegan blue cheese dressing. Great for parties, tailgating, or anytime that you need something spicy. Makes 2 sandwiches.
In a bowl, combine the crumbled tofu, vegan mayonnaise, non-dairy milk, apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, garlic powder, and pinch of salt. Taste for seasonings and adjust if necessary. Move dressing to refrigerator until ready to use.
To make Buffalo Soy Curls sandwiches
Stir Better Than Bouillon into bowl of warm water until it has fully dissolved. Put Soy Curls into bowl and combine to evenly cover. Let them sit for 10 minutes to fully re-hydrate. Stir occasionally, so that all of the Curls re-hydrate evenly.
Once ten minutes have passed, pour the Soy Curls through a fine mesh sieve. Give them a good squeeze with your hands to try and get as much liquid out as possible.
Put the Soy Curls into the air fryer. Air fry at 400 degrees for 4 to 5 minutes, stopping once or twice to shake the basket, until they are dry and little crispy around some of the edges.
While the Curls are air frying, put the hamburger buns slice side down in a dry skillet over a medium heat, allow them to get toasted and nutty brown. Remove from heat once they've reached their desired color.
Combine the melted non-dairy butter and Frank's red hot sauce in a bowl. When the Soy Curls have finished cooking, move them to the bowl, and stir to evenly coat them in the hot sauce mixture.
Spoon the buffalo Soy Curls onto two toasted bun halves, top with a couple spoonfuls of vegan blue cheese dressing, and finish the sandwiches with each remaining bun half.
*Instead of Better Than Bouillon, you can also use a pinch of a bouillon cube or replace the water with broth instead. If you don't have any of the above, plain water is fine.