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This colorful salad is the ultimate plant-based spin on buffalo chicken. Crispy soy curls bring bold savory flavor and crunch while fresh veggies and creamy dill ranch dressing add balance. It is a perfect warm-weather lunch or dinner that satisfies everyone at the table.
I first made this on a hot summer weekend when I needed something cool but hearty. It quickly became my go to when friends come over for lunch.
Ingredients
- Dried soy curls: A protein rich meat alternative that crisps beautifully when fried
- Vegetable broth: Infuses flavor into the curls during rehydration
- Buffalo sauce: Spicy and tangy element that brings the classic taste
- Smoked paprika: Deepens the seasoning with warm undertones
- Garlic powder: Adds boldness to the spice mix
- Onion powder: Balances out the heat with aromatic sweetness
- Salt: Enhances overall flavor
- Pepper: Adds a subtle heat
- All-purpose flour: Creates the crispy coating during frying
- Vegetable oil: Used for frying until golden and crunchy
- Vegan mayonnaise: Base of the dill ranch dressing that keeps it creamy
- Non-dairy milk: Use unflavored and unsweetened for proper ranch taste
- Apple cider vinegar: Gives the dressing its signature tang
- Dried dill weed: The herby note that makes ranch ranch
- Garlic powder: Used again for a savory lift in the dressing
- Kosher salt: Helps the flavors bloom
- Fresh cracked black pepper: Adds just a touch of bite to the dressing
- Chopped romaine: The crunchy foundation for the salad
- Cucumber: Cool and crisp balance to the spicy curls
- Carrots: Add color and a natural sweetness
- Red onion: Gives sharpness and crunch
- Cherry tomatoes: Juicy contrast to the fried topping
- Buffalo sauce: Used again to toss the soy curls before serving
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Step-by-Step Instructions
- Prepare the Soy Curls:
- Rehydrate soy curls in warm vegetable broth for 10 to 15 minutes until soft and plump. Combine buffalo sauce with smoked paprika garlic powder onion powder salt and pepper in a bowl. Drain the soy curls and squeeze out extra liquid. Mix them into the seasoning until evenly coated.
- Fry the Soy Curls:
- Heat vegetable oil in a heavy pan over medium heat until shimmering. Place flour in a wide shallow dish. Dredge each soy curl in flour then tap off excess. Fry in small batches for 3 to 4 minutes per batch until crispy and golden. Remove with a slotted spoon to paper towels to drain.
- Make the Dill Ranch:
- In a bowl whisk together vegan mayo non-dairy milk apple cider vinegar dill weed garlic powder salt and black pepper. Taste and adjust seasoning if needed. Chill until ready to use.
- Assemble the Salad:
- In a large mixing bowl combine chopped romaine diced cucumber grated carrots thin-sliced red onion and halved cherry tomatoes. In a separate bowl toss fried soy curls with buffalo sauce until coated. Pour about three fourths of the dressing over the salad and toss gently.
- Serve and Enjoy:
- Divide the salad into serving bowls. Top with buffalo soy curls and drizzle the remaining dressing over each bowl. Serve immediately while the curls are crisp.
Storage Tips
Keep soy curls separate from salad greens when storing to preserve crunch. Refrigerate all components in sealed containers. Reheat soy curls in the oven or air fryer before serving again.
Ingredient Substitutions
Tempeh or tofu works in place of soy curls if you prefer or need to substitute. Greek yogurt based ranch can replace the vegan version if not dairy free.
Serving Suggestions
Serve with crusty bread or alongside grilled corn for a fuller meal. Works great as a wrap filling too.
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Cultural Context
Buffalo sauce originated in Buffalo New York and is known for its bold tangy heat. This vegan version preserves all the flavor without any animal products.
Frequently Asked Questions About Recipes
- → Can I air fry the soy curls instead of frying?
Yes. Preheat your air fryer to 375°F and lightly coat soy curls with oil. Air fry for 10 to 12 minutes, shaking halfway through.
- → Is baking the soy curls a good option?
Absolutely. Bake at 400°F for 20 to 25 minutes on a lined sheet, flipping halfway for crispy texture without deep frying.
- → How should I store leftovers?
Keep soy curls, salad, and dressing in separate containers. Refrigerate for up to four days and assemble just before serving.
- → Can I prepare the salad ahead of time?
Yes. You can prep veggies, soy curls, and dressing in advance. Store each separately and combine when ready to serve.
- → What can I use instead of soy curls?
Try seitan, tofu, tempeh, or vegan chick’n pieces. Choose options that hold up to seasoning and crisp well when cooked.