Description
Spicy, saucy, buffalo tofu wraps are filled with crispy breaded tofu, romaine lettuce, red onion, cherry tomatoes, and easy vegan ranch dressing. They make the perfect packable lunch or easy weeknight dinner.
Ingredients
Buffalo Tofu:
- 1 (14.5 oz) block tofu
- 1/4 cup almond milk or other non-dairy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup corn starch
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning (or dried oregano)
- Salt and freshly cracked black pepper, to taste
- 1/2 cup Frank’s Red Hot or buffalo sauce
Easy Vegan Ranch:
- 1/2 cup vegan mayo
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
Buffalo Tofu Wrap:
- 2 burrito-size flour tortillas
- 1 cup romaine lettuce, sliced thinly
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup red onion
- 4 pieces buffalo tofu (above)
- 1/2 cup easy vegan ranch
- 1 tablespoon dill (optional)
Instructions
Buffalo Tofu:
- Prepare the tofu: Press the tofu for 15 minutes.
- Make vegan ‘buttermilk’: In a small bowl combine almond milk and apple cider vinegar. Whisk gently to combine.
- Prepare the other dredging stations: Place the corn starch in a shallow bowl or plate. In a separate bowl, mix the panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt and pepper.
- Cut the tofu and prepare the pan: Cut the block of tofu into 6 rectangles. Line a baking sheet with parchment paper.
- Dredge the tofu pieces: Dip each piece into the corn starch, then the ‘buttermilk’, and finally the breadcrumb mixture. You can use your fingers or a fork to gently press the breadcrumbs into the tofu so that they stick.
- Bake the tofu: Bake the tofu for 30 minutes, flipping once halfway. Option to spray them with cooking oil on either side for extra crispiness.
- Buffalo them: Pour the hot sauce or buffalo sauce in a shallow dish or bowl. Once the tofu is done cooking, use a fork to dunk each piece into the buffalo sauce. Option to return to the oven for another 5 minutes for an extra crisp.
Easy Vegan Ranch:
- Combine the ingredients in a small bowl: Add the vegan mayo, dill, apple cider vinegar, and lemon juice to a bowl. Whisk to combine.
Buffalo Tofu Wraps:
- Prepare all the ingredients: Follow the instructions above for prepping the buffalo tofu and easy vegan ranch. Wash and chop the romaine lettuce, cherry tomatoes, red onion, and optional dill.
- Assemble the wraps: Add a spoonful of easy vegan ranch to the tortilla. Use the back of the spoon to spread it out. Next add half the romaine lettuce, cherry tomatoes, and red onion. Layer on 2 pieces of buffalo tofu. Add another spoonful of easy vegan ranch and a sprinkle of dill, optional.
- Roll the wrap: Begin rolling up the wrap and tuck in the sides as you do so. Repeat steps 2 and 3 for the second wrap.
- Optional press: In a non-stick pan on medium heat, place both wraps with the overlapping side down. Use a panini press or the bottom of a pot to gently press on the wraps. Cook for 2-3 minutes on each side or until the tortilla is golden brown.
- Cut and serve: Cut each wrap in half and enjoy with extra easy vegan ranch and buffalo sauce.
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Notes
Substitute dried oregano for the Italian seasoning in the buffalo tofu.
Substitute 1 teaspoon of dried dill for the 1 tablespoon of fresh dill in easy vegan ranch.
If you don’t have apple cider vinegar and lemon juice, either one will do, just double it.
For the wraps, you can substitute any plant-based protein of choice. We would recommend chick’n strips, patties, or nuggets. Follow the cooking instructions and then dunk in buffalo sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Keywords: vegan, buffalo tofu, easy vegan ranch, buffalo tofu wraps