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Buffalo Tofu Wrap with Easy Vegan Ranch

Crispy Buffalo Tofu Wrap with Easy Vegan Ranch Delight

Enjoy this Buffalo Tofu Wrap with Easy Vegan Ranch, packed with flavor and ideal for busy lunches or light dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Extra firm tofu Ensure it's pressed for max crispiness.
  • 1/2 cup Buffalo sauce Choose your heat level, Frank's Red Hot is a great pick.
  • 1/4 cup Cornstarch Can substitute with arrowroot powder if desired.
  • 1/4 cup Non-dairy milk (unsweetened) Almond or soy milk work best here.
For the Wrap
  • 4 cups Romaine lettuce Can be swapped with spinach or kale.
  • 1 cup Matchstick carrots Regular carrots can be sliced thinly as an alternative.
  • 1 cup Vegan shredded cheddar Can be omitted for a lighter wrap.
  • 4 large Tortillas Opt for flour, gluten-free, or spinach wraps.
For the Easy Healthy Vegan Ranch Dressing
  • 1 cup Unsweetened almond yogurt Can substitute with coconut or soy yogurt.
  • 2 tablespoons Lemon juice Fresh juice significantly enhances the overall flavor.
  • 1 tablespoon White vinegar Feel free to use apple cider vinegar as a substitute.
  • 1 tablespoon Fresh dill Dried herbs can work in a pinch.
  • 1 tablespoon Fresh parsley Dried herbs can work in a pinch.
  • 1 teaspoon Garlic powder Don't skip this essential ingredient!
  • 1 teaspoon Onion powder Pairs perfectly with the other flavors.
  • 1 teaspoon Salt Adjust to your liking.

Equipment

  • oven
  • Baking Sheet
  • Parchment paper
  • plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. Press the extra firm tofu for about 30 minutes. Slice into strips measuring roughly 3-4 inches long and 1.5-2 inches thick.
  3. Mix cornstarch, garlic powder, and salt on a plate. Dip each tofu strip into non-dairy milk, then coat with the cornstarch mixture.
  4. Arrange coated tofu strips in a single layer on the baking sheet. Bake for 25 minutes, flipping halfway through.
  5. Remove from oven and dip each piece into buffalo sauce. Return to baking sheet and bake for an additional 5 minutes.
  6. Spread vegan ranch dressing across a tortilla. Layer with lettuce, carrots, vegan cheese, and baked buffalo tofu.
  7. Roll the tortilla tightly, tucking in the ends as you go. Grill in a skillet for a couple of minutes if desired.
  8. Serve immediately or store leftovers tightly wrapped in a glass container for up to 4 days.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 8mgCalcium: 150mgIron: 3mg

Notes

Press the tofu for at least 30 minutes to achieve crispiness. Store the buffalo tofu and ranch dressing separately until serving to maintain crispiness.

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