Buffalo Tofu Wrap
This Buffalo Tofu Wrap is a delicious and spicy vegetarian option that combines crispy, buffalo-flavored tofu with fresh vegetables and a creamy dressing, all wrapped in a soft tortilla. It’s perfect for lunch or a light dinner and can be served with a side of chips or a salad.
Equipment
- 1 medium bowl
- 1 baking sheet
- 1 parchment paper
- 1 frying pan
- 1 spatula
- 1 cutting board
- 1 tongs
- 1 measuring cups and spoons
Ingredients
- 14 oz firm tofu drained and pressed
- ½ cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup sliced cucumbers
- ½ cup crumbled blue cheese optional
- ¼ cup ranch or vegan ranch dressing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pressed tofu into bite-sized cubes.
- In a medium bowl, mix together the buffalo sauce, olive oil, garlic powder, onion powder, and soy sauce.
- Add the tofu cubes to the bowl and gently toss until they are well coated in the buffalo sauce mixture.
- Spread the coated tofu cubes evenly on the prepared baking sheet and bake for about 20 minutes, flipping halfway through, until they are crispy and caramelized.
- While the tofu is baking, prepare the wraps by laying out the tortillas and evenly distributing the shredded lettuce, diced tomatoes, cucumbers, and blue cheese (if using) on each tortilla.
- Once the tofu is ready, add the hot buffalo tofu cubes on top of the vegetables in each tortilla.
- Drizzle ranch dressing over the filling, then fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the filling.
- Slice the wraps in half and serve immediately.
Notes
You can adjust the amount of buffalo sauce based on your spice preference.
Feel free to customize the vegetables based on what you have at home or your personal preference.
For a gluten-free version, use gluten-free tortillas.