Buffalo Soy Curl Tacos

Posted by on Jan 31, 2014 in Recipes | 0 comments

Okay, so first let me say, I am not a sports person at all. I won’t be watching the Super Bowl on Sunday. In fact, I don’t think I’ve ever watched a game of American football.  I’ll actually be working that day, strategizing with fellow feminists about the week ahead (because activism never ends…). 

But, the vegan blogosphere has been alive with some delicious looking Super Bowl party recipes and as I was thinking about what to make for dinner last night I had an overwhelming craving for something with buffalo sauce. 

I satisfied that craving by creating these totally delicious, spicy and umami buffalo soy curl tacos.  I paired the soy curls with salad greens, cashew cream (my recipe is here), Kite Hill cassucio truffle, dill and chive cheese, and plenty of sprouts as a counterpoint to the buffalo curls’ intense heat.

Buffalo Soy Curl Tacos 1

A totally hot meal!

If you don’t have the Kite Hill cheese, just skip it, or sub with another vegan cheese.  But let me tell you this is something made in heaven! If you live in the US, seek this out (you should be able to find it at the cheese counter in Whole Foods). It is divine!

And, what could be better for your Super Bowl party than the combination of two quintessential football-watching classics?  It’s pretty much the perfect party food! 

Buffalo Soy Curl Tacos!
Serves 2
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Total Time
30 min
Total Time
30 min
Buffalo Sauce
  1. ½ cup sriracha (or other hot sauce)
  2. 1 tbsp coconut palm sugar
  3. ½ tbsp apple cider vinegar
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp smoked paprika
  7. Generous sprinkle of fresh crushed black pepper
  8. 1 tbsp vegan margarine
  1. 4 soft corn tortillas
  2. 1 cup dry butler soy curls
  3. 1 cup hot vegetable broth
  4. 4 or more large lettuce leaves
  5. 2 tbsps cashew cream
  6. 1 cup sprouts
  7. 1 oz of Kite Hill Cassucio Truffle, Dill and Chive Cheese (or other vegan cheese)
  8. ½ tbsp extra virgin olive oil for sautéing
Buffalo Sauce
  1. Mix together the hot sauce, coconut palm sugar, apple cider vinegar and spices in a small bowl.
  2. On medium heat, melt margarine in a saucepan.
  3. Once the margarine has melted, add the hot sauce mixture.
  4. Bring to a boil, and then reduce and simmer for about 5 minutes to let the flavors combine.
  1. In a small bowl, combine the dry soy curls and hot vegetable broth and allow the curls to rehydrate for 5-10 minutes.
  2. Heat a frying pan on medium-high heat.
  3. Drain soy curls and press out excess moisture.
  4. When the pan is hot add olive oil and the rehydrated soy curls.
  5. Sauté for 8-10 minutes to allow the curls to get nice browned bits on them. Browning the soy curls enhances the flavors, so don’t rush this step!
  6. When the soy curls are nice and browned, add the buffalo sauce, stir to ensure the curls are evenly coated.
  7. Heat tortillas in a microwave for 30 seconds or on the stove until they are nice and soft.
  8. On each taco place lettuce, cheese, a generous helping of soy curls, ½ tbsp of cashew cream, and ¼ cup of sprouts.
Vegan Sweet and Simple http://vegansweetandsimple.com/
These really are finger licking good!

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