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.
Servings: 2 people
Calories: 435kcal
Ingredients
For vegan blue cheese dressing
- ¼ cup crumbled tofu about 2.5 ounces super firm tofu*
- ¼ cup vegan mayonnaise I use Vegenaise
- 1 teaspoon non-dairy milk I use cashew milk
- ½ teaspoon apple cider vinegar
- ½ teaspoon lemon juice
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅛ teaspoon garlic powder
- Pinch of salt
For Buffalo Soy Curls sandwiches
- 1 teaspoon Better Than Bouillon no chicken base*
- 1 cup warm water
- 1 cup Soy Curls
- 1 Tablespoon non-dairy butter melted
- 3 Tablespoons Frank's Red Hot Sauce
- 2 hamburger buns sliced
Instructions
To make vegan blue cheese dressing
- 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 rehydrate 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.
Notes
*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.
Storage instructions
Store leftover buffalo Soy Curls and dressing separately in airtight containers in the refrigerator. They will keep for about 4 days.
Buffalo Soy Curls also freeze well. Put them in a freezer bag or other freezer-safe container. Then thaw in the fridge when ready to use.
I don't recommend freezing the dressing. Tofu changes its texture in the freezer, and it will make the dressing watery. Mayo also doesn't freeze well, because it breaks the emulsion.
Reheat the Soy Curls in the microwave or air fryer. Refresh with more hot sauce or buffalo sauce.
Nutrition
Calories: 435kcal | Carbohydrates: 28g | Protein: 14g | Fat: 28g | Saturated Fat: 3g | Sodium: 1725mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1.1mg | Calcium: 84mg | Iron: 4.2mg
