Crispy Buffalo Chicken Salad (Vegan)

For the Crispy Soy Curls

• 2 cups dried soy curls
• 1 cup vegetable broth
• 2 tablespoons buffalo sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 cup all-purpose flour
• 1 cup vegetable oil for frying

For the Dill Ranch Dressing

• ¼ cup vegan mayonnaise
• 2 tablespoons unflavored and unsweetened non-dairy milk
• 1 tsp apple cider vinegar
• ½ tsp dried dill weed
• ¼ tsp garlic powder
• ¼ tsp Kosher Salt
• ¼ Fresh cracked black pepper

For the Salad

• 4 cups chopped romaine
• 1 cucumber, (peeled and diced)
• 2 carrots, (grated or peeled into ribbons)
• ½ red onion, (thinly sliced)
• 1 cup cherry tomatoes, (halved)
• ½ cup buffalo sauce

1. 1

   For the crispy fried soy curls, soak the dried soy curls in vegetable broth or water for about 10-15 minutes until they are rehydrated. In another bowl, mix buffalo sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.

2. 2

   Drain the rehydrated soy curls and squeeze out excess moisture. Toss them in the spice mixture until well coated. Sprinkle in the flour and toss once more until thoroughly coated.

3. 3

   Heat vegetable oil in a deep skillet or pot over medium heat.

4. 4

   Meanwhile, place the flour in a shallow dish. Dredge the seasoned soy curls in the flour, shaking off any excess.

5. 5

   Fry the soy curls in batches until crispy and golden brown, about 3-4 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.

6. 6

   For the dressing, combine all its ingredients in a bowl and whisk well to combine. Taste and adjust seasonings. Set aside in the refrigerator.

7. 7

   Place all the salad ingredients besides the ½ cup buffalo sauce in a large bowl. In a separate bowl, toss the crispy fried soy curls in the buffalo sauce until coated. Add them to the salad, then add 3/4 of the dressing and toss until everything is evenly coated.

8. 8

   Divide the Vegan Buffalo Chicken Salad into individual serving bowls and drizzle each salad with the remaining dressing. Serve immediately and enjoy!