Buffalo Tofu Wrap
Crispy baked tofu is tossed in tangy buffalo sauce, then wrapped in a flour tortilla with crunchy vegetables and a creamy vegan ranch dressing. The tofu mimics the texture of Buffalo chicken bites and absorbs the spicy, vinegar-forward sauce well. From oven to table, the whole wrap takes about 40 minutes.
Equipment
- Non-stick skillet
- Mixing bowls
- Tongs
- Knife & chopping board
- Paper towel or clean kitchen towel
Ingredients
- 1 block extra-firm tofu (14 oz), pressed for at least 15 minutes to remove excess water
- ¼ cup cornstarch for crispier texture
- 2 tablespoons neutral oil like avocado or canola, for frying
- ⅓ cup vegan buffalo sauce preferably Frank’s RedHot or homemade for best flavor
- 4 large flour tortillas warm or grilled for flexible wrapping
- ½ cup shredded romaine lettuce washed and dried
- ½ cup shredded red cabbage adds crunch and color
- 1 medium carrot julienned or shredded
- ½ medium avocado sliced
- ½ cup vegan mayonnaise store-bought or homemade
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- 1 tablespoon unsweetened non-dairy milk such as oat or soy
Instructions
- Press tofu for at least 15 minutes to remove excess moisture. Then cut tofu into 1-inch cubes.
- Toss tofu cubes in cornstarch until evenly coated. This step adds a crisp exterior when pan-fried.
- Heat oil in a non-stick skillet over medium-high heat (about 375°F / 190°C). Add tofu cubes and cook for around 10–12 minutes, turning occasionally, until golden and crispy.
- Once tofu is golden, remove from heat and toss gently with vegan buffalo sauce until coated evenly.
- In a small bowl, whisk together the vegan mayo, apple cider vinegar, garlic powder, dill, and non-dairy milk for a quick vegan ranch dressing. Adjust thickness with an extra splash of milk if desired.
- Warm tortillas in a dry pan or microwave for 10–15 seconds until soft and pliable.
- To build the wrap, lay down a tortilla, spread 1–2 tablespoons of ranch in the center, and layer with shredded romaine, red cabbage, julienned carrot, buffalo tofu, and sliced avocado.
- Fold in the sides and roll tightly from the bottom up, securing with a toothpick if needed. Slice in half diagonally to serve.
Notes
- For extra protein, add cooked quinoa or black beans to the wrap.
- Use rice paper instead of tortilla for a gluten-free option.
- For quicker tofu prep, use pre-pressed tofu if available.
Nutrition
Calories: 474kcalCarbohydrates: 31gProtein: 11gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1075mgPotassium: 419mgFiber: 4gSugar: 4gVitamin A: 3242IUVitamin C: 10mgCalcium: 98mgIron: 3mg
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