Rehydrate your soy curls: Add the soy curls to a large bowl. Pour the boiling water over them and add the rest of the marinade ingredients. Stir, cover, and set aside for 5-10 minutes until completely rehydrated.

Make vegan buffalo sauce: Combine all the sauce ingredients in a pot over medium heat. Stir until the vegan butter is fully melted. Then, bring to a simmer while stirring with a rubber spatula. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.

Air fry the soy curls: When the soy curls are rehydrated, add half your buffalo sauce to them and stir. Transfer the sauced-up soy curls to your air fryer and fry at 350F for 10-15 minutes, stopping once to shake the basket every 5 minutes. You may want to do this in batches depending on how big your air fryer is. We split ours in half.

Finish it off: Toss your soy curls with the remainder of the sauce and add them back to the air fryer. Fry at 350F for another 2-5 minutes, until your desired texture is reached. If you want them even saucier, you can toss them with more buffalo sauce before serving.

To store/serve: You can store buffalo soy curls in an air-tight container in the fridge for up to 10 days or the freezer for 2 months. They’re great served on a sandwich or salad with vegan ranch!