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Crispy Buffalo Tofu Wrap with Vegan Ranch
Alyssa

Crispy Buffalo Tofu Wrap with Vegan Ranch

Spicy Crispy Buffalo Tofu Wrap with creamy Vegan Ranch—delicious, plant-based, and packed with flavor. A perfect main dish for lunch or dinner.
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Ingredients Method

Ingredients
  

  • 16 oz extra 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 cup cornstarch - this will help create a crispy outer layer for the tofu.
  • 1/3 cup unsweetened plain non-dairy milk - to dip the tofu in, enhancing the coating’s adhesion.
  • 1/4 tsp garlic powder - imparts a delightful garlic flavor to the tofu coating.
  • 1/4 tsp salt - for seasoning the tofu.
  • 1/2 cup buffalo sauce - the key ingredient that brings the heat and flavor to the wraps.
  • 2-3 cups chopped romaine - provides crunch and freshness.
  • 1/2 cup shredded vegan cheddar - adds creaminess and a cheesy flavor without dairy.
  • 1/2 cup matchstick carrots - for an additional crunchy element and a hint of sweetness.
  • 1 sliced avocado - creamy and rich it balances the spice of the buffalo sauce.
  • 4 large tortillas or gluten-free wraps - for wrapping all the delicious fillings together.
For the Easy Vegan Ranch, you will need:
  • 1 cup unsweetened almond milk yogurt - serves as the creamy base for the ranch dressing.
  • 2 tbsp fresh lemon juice - brightens up the flavors.
  • 1 tbsp vinegar - adds tanginess to the dressing.
  • 1 tsp garlic powder - enhances the flavor of the ranch.
  • 1/2 tsp onion powder - offers a savory depth.
  • 1/2 tsp salt - to season the dressing.
  • 1 tbsp fresh dill or 1 tsp dried - adds a fresh herbal note.
  • 1 tbsp fresh parsley or 1 tsp dried - another layer of herbaceous flavor.

Method
 

  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.