Ingredients
Scale
- 16 oz block extra firm tofu (drained and pressed)
- 1/3-1/2 cup cornstarch
- 1/3 cup non-dairy milk (unsweetened, plain)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 cup buffalo sauce
- 2-3 cups romaine (chopped)
- 1/2 cup shredded vegan cheddar (such as Follow Your Heart)
- 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
- Preheat your oven to 400°F (200°C).
- Cut the tofu into strips or cubes, then toss it in a bowl with cornstarch, garlic powder, and salt until coated.
- Dip the coated tofu in the non-dairy milk, then back in the cornstarch mixture for extra crunch.
- Arrange the tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through until golden and crispy.
- While the tofu is baking, mix together the almond milk yogurt, lemon juice, vinegar, garlic powder, onion powder, salt, dill, and parsley in a bowl to make the ranch dressing.
- Once the tofu is done, toss it in buffalo sauce to coat evenly.
- Assemble the wraps: take a tortilla, add romaine, shredded vegan cheddar, matchstick carrots, avocado, and buffalo tofu.
- Drizzle with the vegan ranch, then wrap up tightly.
- Slice in half and serve, enjoying your delicious Buffalo Tofu Wrap!
Notes
Press the tofu for at least 30 minutes beforehand for the best texture. Customize the spice level of the buffalo sauce according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free