Grilled Buffalo Curls of Epicosity

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Published on July 13, 2015 by Jill McKeever

I got so excited to tell you about how I grilled buffalo soy curls yesterday, I popped up extra early this morning. This video runs a little longer than my usual but it's worth every minute. I cover how I marinated the soy curls, making tofu feta, whipping up buffalo sauce, making cole slaw, making feta dressing for dipping, and finally, how I turned these grilled buffalo curls into EPIC WRAPS of AWESOMENESS.

Here's EVERYTHING You Need

__________Tofu Mayo (make 2 3/4 cup)
1 14-ounce package silken or firm tofu, drained
1/2 cup raw cashews
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 teaspoons rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1-2 teaspoons sweetener (agave nectar, maple syrup, whatever you have)

Blend mayo ingredients with a heavy-duty blender until smooth. Tofu mayo keeps well in the icebox for 5 days.

__________Tofu Feta
1/2 block of extra firm tofu, crumbled
2 tablespoon red wine vinegar
1 1/2 teaspoon lemon juice
1/2 teaspoon liquid sweetener, like agave nectar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Greek oregano
1 tablespoon nutritional yeast
1 teaspoon dried parsley
Toss all the ingredients together in a small bowl and set aside.

__________Grilled Buffalo Curls Marinade
5 cups soy curls
3 large garlic cloves
1 tablespoon BTB No-chicken base
1 teaspoon oregano
1 teaspoon onion granules
1 teaspoon liquid smoke
3/4 teaspoon salt

Place soy curls in a 1-gallon resealable bag. Blend garlic, broth base, spices and liquid smoke in blender on high for 10 seconds. Pour marinade over soy curls. Squeeze out all the air and seal. Set aside.

__________Buffalo Sauce
1/2 cup Cholula Hot Sauce
1/2 teaspoon New Mexico chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1 tablespoon lemon juice

Mix buffalo sauce in a 1-cup measuring cup and set aside.

__________Creamy Feta Dipping Sauce
1/2 cup tofu mayo
1/2 cup tofu feta

Mix dipping sauce ingredients together in a small bowl and set aside.

__________Creamy Coleslaw1 bag washed & ready to eat slaw mix
1/2 cup tofu mayo (recipe below)
1/4 teaspoon smoked sweet Spanish paprika
1/2 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon onion granules
3/4 teaspoon salt
2 tablespoons vinegar
2 tablespoons sweetener (agave nectar, maple syrup, whatever you have)

Mix everything together in a medium bowl until well coated. Best if it has had time to chill in the icebox before serving.

__________And finally, your favorite tortillas.

NOW LET'S GRILL!

Using either charcoal or gas for your grilling, get the temperature up to 325o-350oF. Direct heat works well for the soy curls to make them chewy.

If you don't have a thermometer to measure your heat, do the hand count method.
Hold your hand at grilling height over the coals. Count the number of seconds you can hold you hand there before the heat forces you to move it.

•2 seconds, hot coals: 400-450oF (200-230oC) degrees•4 seconds, medium coals: 350-375oF (180-190oC) degrees
•5 seconds, low coals: 300-325oF (150-170oC) degrees

Grill soy curls for 5 minutes on each side, set a timer to make sure you don't overcook them. After the first flip, lightly baste the soy curls with the buffalo sauce. Close grill lid and cook for another 3 to 5 minutes, depending how hot your grill is running.

Remove from heat, transfer to medium-size bowl. Drizzle the buffalo sauce over the grilled curls.

You’re ready to make epic wraps of awesomeness like I did in the video!

WOO WEE! Putting this video and all these recipes together was a whole lot of work.
If you are overwhelmed with the desire to support my work, inspiring others to eat more plant-based meals, become a patron via this PATREON link: https://www.patreon.com/jillmckeever

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