Buffalo Tofu Wrap with Easy Vegan Ranch

Ever craved something crispy, spicy, and totally satisfying that still respects your healthy eating goals? Meet your new favorite – the Buffalo Tofu Wrap with Easy Vegan Ranch! This recipe isn’t just quick and delicious; it also packs a punch with bold flavors, perfect for that weeknight dinner rush or a cozy weekend meal.

Why Make This Recipe

You’ll love this wrap for a few reasons:

1. Super Easy Cleanup: Who has time for a mountain of dishes after dinner? The easy prep means you can enjoy your meal and then spend the rest of the night on the couch, binge-watching your favorite series.

2. Family-Friendly Fun: Turn your kitchen into a flavor lab! Whether you’re cooking for picky eaters or adventurous foodies, everyone can build their own wrap just the way they like it – extra hot sauce? Yes, please!

3. Affordable Ingredients: Fancy major ingredients? Nope! You’ll find everything on this grocery list without breaking the bank. 🛒

Ingredients

You don’t need fancy stuff — just these basics!

• 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 (such as Follow Your Heart)
• 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)

Directions

1. Preheat the oven to 400°F (204°C).
2. Slice tofu into 3-4 inch long pieces, about 1.5-2 inches thick. You should get about 12-14 strips.
3. In a plate, mix cornstarch with garlic powder and salt. In a bowl, pour in the milk.
4. Dip each tofu piece in the milk and then coat with cornstarch.
5. Place the coated tofu on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through. The tofu should have a crunchy outer layer.
   • Air fryer option: Air fry for 10 minutes, flip, then an additional 5 minutes until crispy.
6. In a small bowl, place your buffalo sauce, and dip each tofu piece using a fork. Let any excess sauce drip off before putting them back on the sheet.
7. Bake for an additional 5 minutes or air fry for 2-3 more minutes.
8. Spread a layer of vegan ranch in the center of a tortilla, then top with romaine, carrots, cheese, and avocado.
9. Layer 3 pieces of buffalo tofu on top with some overlap.
10. Roll up the tortilla tightly, starting from the bottom, folding in the sides, and continuing to roll until closed.
11. Optional: Grill your tortilla on a pan for a few minutes until crispy.

How to Make Buffalo Tofu Wrap with Easy Vegan Ranch (Overview)

Making this wrap is a breeze! Start by preheating your oven and chopping up your ingredients. Slice your tofu, coat it in cornstarch, and bake it to crispy perfection. While that’s happening, whip up the vegan ranch that’ll tie everything together. Once everything’s cooked, it’s just a matter of assembling your wraps. Pro tip: Don’t skip toasting the garlic in the ranch – it’s a game-changer! 😉

How to Serve Buffalo Tofu Wrap with Easy Vegan Ranch

These wraps are a feast for the eyes as well as the taste buds! Imagine the vibrant colors – crunchy romaine, bright orange carrots, creamy avocado, and spicy tofu, all nestled in a soft wrap. Cut them in half and serve with a side of extra ranch for dipping. The aroma as you bite in? Pure bliss!

How to Store Buffalo Tofu Wrap with Easy Vegan Ranch

If you have leftovers (which is rare!), keep them in the fridge for up to 3-4 days. The tofu may lose some crunch, but don’t worry, just reheat in a skillet to get that desirable crispiness back. You can also make all components ahead of time and assemble your wraps fresh when you’re ready to eat!

Tips to Make Buffalo Tofu Wrap with Easy Vegan Ranch

• Press your tofu: The longer you press it, the better the texture. Aim for at least 30 minutes!
• Cornstarch party: Use more cornstarch if you want an extra crispy coating.
• Flavored tortillas: Try spinach or sun-dried tomato tortillas for a fun twist!
• Make it spicy: Add jalapeños or crushed red pepper in your wraps for an extra kick.
• Vegan ranch hacks: If you’re in a rush, grab a bottled version — no shame!

Variation

Switch up the flavor profile by using different sauces! BBQ sauce can give a lovely sweet and smoky vibe, while teriyaki can add an entirely new twist. Feel free to experiment!

FAQs

Can I make this recipe gluten-free?
Yes! Just use gluten-free wraps and ensure your sauces are gluten-free as well.

What can I serve with these wraps?
These wraps pair beautifully with a side salad, sweet potato fries, or a refreshing fruit salad.

How do I make the wraps ahead of time?
Prep all your ingredients and store separately in the fridge. Assemble them right before serving for the best texture and taste.

📌 Pin this recipe for your next cozy dinner night!

Buffalo Tofu Wrap with Easy Vegan Ranch

A crispy, spicy, and satisfying wrap filled with buffalo tofu and a creamy vegan ranch, perfect for a healthy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine American, Vegan

Servings 4 servings

Calories 300 kcal

Ingredients

  

For the Buffalo Tofu

• 16 oz extra firm tofu (drained and pressed)
• 1/3-1/2 cup cornstarch Use more for extra crispiness.
• 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 e.g., Follow Your Heart
• 1/2 cup matchstick carrots
• 1 whole avocado (sliced)
• 4 large tortillas (or gluten-free wraps)

For the Easy Vegan Ranch

• 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

 

Preparation

• Preheat the oven to 400°F (204°C).
• Slice tofu into 3-4 inch long pieces, about 1.5-2 inches thick. You should get about 12-14 strips.
• In a plate, mix cornstarch with garlic powder and salt. In a bowl, pour in the milk.
• Dip each tofu piece in the milk and then coat with cornstarch.
• Place the coated tofu on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.

Cooking

• In a small bowl, place your buffalo sauce, and dip each tofu piece using a fork. Let any excess sauce drip off before putting them back on the sheet.
• Bake for an additional 5 minutes or air fry for 2-3 more minutes until crispy.

Assembly

• Spread a layer of vegan ranch in the center of a tortilla, then top with romaine, carrots, cheese, and avocado.
• Layer 3 pieces of buffalo tofu on top with some overlap.
• Roll up the tortilla tightly, starting from the bottom, folding in the sides, and continuing to roll until closed.
• Optional: Grill your tortilla on a pan for a few minutes until crispy.

Notes

Press your tofu for at least 30 minutes for better texture. Consider using flavored tortillas or adding jalapeños for extra spiciness. Leftovers can be stored in the fridge for up to 3-4 days.

Keyword Buffalo Tofu Wrap, Crispy Tofu, Easy Recipe, Healthy Dinner, Vegan Ranch