Description
A delicious and versatile Buffalo Tofu Wrap featuring crispy tofu and a creamy vegan ranch, perfect for any occasion.
Ingredients
Scale
- 16 oz block extra firm tofu (drained and pressed)
- 1/3–1/2 cup cornstarch
- 1/3 cup non-dairy milk (unsweetened, plain)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 cup buffalo sauce
- 2–3 cups romaine (chopped)
- 1/2 cup shredded vegan cheddar
- 1/2 cup matchstick carrots
- 1 avocado (sliced)
- 4 large tortillas (or gluten-free wraps)
- 1 cup unsweetened almond milk yogurt (plain)
- 2 tbsp lemon juice (fresh if possible)
- 1 tbsp vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tbsp fresh dill (minced, or 1 tsp dried)
- 1 tbsp fresh parsley (minced, or 1 tsp dried)
Instructions
- Preheat your oven to 400°F (204°C).
- Slice the tofu into strips, about 1.5-2 inches thick.
- Mix cornstarch, garlic powder, and salt on a plate.
- Dip each tofu strip into the non-dairy milk, then coat it thoroughly in the cornstarch mixture.
- Place the coated tofu strips on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.
- For extra flavor, dip the crispy tofu pieces into buffalo sauce and bake for another 5 minutes.
- Spread a generous amount of the vegan ranch dressing on each tortilla.
- Layer on chopped romaine, matchstick carrots, shredded vegan cheddar, sliced avocado, and the buffalo tofu.
- Roll the wrap tightly and grill on a hot pan if desired.
- Serve with extra ranch on the side for dipping.
Notes
Press your tofu well for extra crispiness and avoid overfilling the wraps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Buffalo, Tofu, Vegan, Wrap, Ranch, Healthy