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Buffalo Tofu Wraps with Easy Vegan Ranch

Delicious and healthy Buffalo Tofu Wraps filled with crispy tofu, fresh veggies, and creamy vegan ranch dressing.

Ingredients

Scale
  • 16 oz block extra firm tofu (drained and pressed)
  • 1/31/2 cup cornstarch
  • 1/3 cup non-dairy milk (unsweetened, plain)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup buffalo sauce
  • 23 cups romaine (chopped)
  • 1/2 cup shredded vegan cheddar
  • 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)

Instructions

  1. Prepare Your Tofu: Start by draining your tofu and pressing it to remove excess moisture for about 15-20 minutes.
  2. Cut the Tofu: Slice the tofu into bite-sized cubes or sticks.
  3. Make the Tofu Coating: In a bowl, combine cornstarch, garlic powder, and salt. Add non-dairy milk and mix until smooth.
  4. Coat the Tofu: Toss tofu pieces in the batter until well-coated.
  5. Heat the Oil: In a non-stick skillet, heat a tablespoon of oil over medium heat until hot.
  6. Fry the Tofu: Cook the battered tofu for about 3-4 minutes on each side until golden and crispy.
  7. Coat with Buffalo Sauce: Toss the cooked tofu in a bowl with buffalo sauce until well-coated.
  8. Prepare the Vegan Ranch: Mix almond yogurt, lemon juice, vinegar, garlic powder, onion powder, salt, dill, and parsley in a bowl until creamy.
  9. Assemble the Wraps: Layer romaine, buffalo tofu, carrots, avocado, and ranch on a tortilla.
  10. Wrap It Up: Fold the sides in and roll from the bottom. Optionally, toast in the skillet for extra crispiness.

Notes

Feel free to customize the wraps with additional veggies or sauces!

Nutrition

Keywords: tofu wraps, buffalo tofu, vegan ranch, easy recipe