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.
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.