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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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

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.