Crispy Buffalo Tofu Wrap with Vegan Ranch
Ingredients
- 16 ozextra firm tofu - the star of this dish (tofu is a great source of plant-based protein. Using extra firm tofu ensures it holds its shape during cooking.)
- 1/3-1/2 cupcornstarch - this will help create a crispy outer layer for the tofu.
- 1/3 cupunsweetened (plain non-dairy milk - to dip the tofu in, enhancing the coating’s adhesion.)
- 1/4 tspgarlic powder - imparts a delightful garlic flavor to the tofu coating.
- 1/4 tspsalt - for seasoning the tofu.
- 1/2 cupbuffalo sauce - the key ingredient that brings the heat and flavor to the wraps.
- 2-3 cupschopped romaine - provides crunch and freshness.
- 1/2 cupshredded vegan cheddar - adds creaminess and a cheesy flavor without dairy.
- 1/2 cupmatchstick carrots - for an additional crunchy element and a hint of sweetness.
- 1sliced avocado - creamy and rich (it balances the spice of the buffalo sauce.)
- 4large tortillas or gluten-free wraps - for wrapping all the delicious fillings together.
- 1 cupunsweetened almond milk yogurt - serves as the creamy base for the ranch dressing.
- 2 tbspfresh lemon juice - brightens up the flavors.
- 1 tbspvinegar - adds tanginess to the dressing.
- 1 tspgarlic powder - enhances the flavor of the ranch.
- 1/2 tsponion powder - offers a savory depth.
- 1/2 tspsalt - to season the dressing.
- 1 tbspfresh dill (or 1 tsp dried - adds a fresh herbal note.)
- 1 tbspfresh parsley (or 1 tsp dried - another layer of herbaceous flavor.)
Instructions
- 1
Preheat your oven: Begin by preheating your oven to 400°F (204°C) to prepare for baking the tofu.
- 2
Prepare the tofu: Slice the extra firm tofu into strips approximately 3-4 inches long and 1.5-2 inches thick. This sizing ensures perfect bite-sized pieces that crisp up beautifully.
- 3
Coat the tofu: On a plate, combine 1/3-1/2 cup cornstarch, 1/4 tsp garlic powder, and 1/4 tsp salt. Dip each tofu strip into 1/3 cup of unsweetened non-dairy milk first, allowing excess to drip off, then roll the tofu in the cornstarch mixture until evenly coated.
- 4
Bake the tofu: Place the coated tofu strips on a parchment-lined baking sheet and bake for 25 minutes. Make sure to flip them halfway through the cooking time to achieve an even crispiness. If you're using an air fryer, cook for 10 minutes, flip the tofu, then cook for an additional 5 minutes.
- 5
Add the buffalo sauce: Once the tofu is crispy, remove it from the oven. Dip each piece into 1/2 cup buffalo sauce, letting the excess drip off, before placing it back on the baking sheet. Return to the oven and bake for an additional 5 minutes (or air fry for 2-3 minutes more) to allow the sauce to adhere.
- 6
Assemble the wraps: On each tortilla, spread a generous layer of the Easy Vegan Ranch. Then, add a handful of chopped romaine, 1/2 cup shredded vegan cheddar, 1/2 cup matchstick carrots, 1 sliced avocado, and a few strips of the crispy buffalo tofu.
- 7
Wrap it up: Roll the tortilla tightly, tucking in the ends as you go to secure all the delicious filling. For an extra crispy wrap, grill it for a few minutes on a pan or a grill press.