Buffalo Tofu Wrap
This spicy and tangy Buffalo Tofu Wrap is a delicious plant-based meal that combines crispy tofu with crisp vegetables and a creamy dressing, all wrapped up in a soft tortilla. Perfect for lunch or a quick dinner!
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 non-stick skillet
- 1 tongs
Ingredients
- 14 oz firm tofu drained and pressed
- ½ cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 4 large whole wheat tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup chopped red onion
- ½ cup ranch or vegan dressing
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pressed tofu into bite-sized cubes and in a mixing bowl, combine the buffalo sauce, olive oil, garlic powder, onion powder, salt, and pepper. Toss the tofu cubes to coat them evenly in the sauce.
- Spread the coated tofu cubes on the prepared baking sheet in a single layer and bake for 20 minutes, flipping them halfway through until they are crispy and golden brown.
- While the tofu is baking, wash and chop the lettuce, tomatoes, and red onion.
- Once the tofu is ready, layer some shredded lettuce, diced tomatoes, chopped red onion, and the crispy buffalo tofu in a large tortilla. Drizzle with ranch or vegan dressing.
- Roll up the tortilla tightly, tucking in the sides as you go to create a wrap. Repeat the process with the remaining tortillas and filling.
- Serve the wraps immediately, or wrap them in foil to take on the go.
Notes
For a little extra crunch, add sliced cucumbers or shredded carrots to the wraps. If you prefer a different sauce, feel free to substitute the buffalo sauce with your favorite hot sauce.