Buffalo Tofu Wrap with Easy Vegan Ranch

Why Make This Recipe

Buffalo Tofu Wraps are fantastic for anyone craving something hearty and flavorful while sticking to a plant-based diet. This wrap brings together crispy tofu coated in spicy buffalo sauce, fresh veggies, and a creamy vegan ranch. It’s not just a meal; it’s a flavor explosion that satisfies both hunger and taste buds. Plus, it’s easy to make and perfect for lunch, dinner, or a quick snack.

How to Make Buffalo Tofu Wrap with Easy Vegan Ranch

Ingredients:

• 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)

Directions:

1. Preheat your oven to 400°F (204°C).
2. Slice the tofu into 3-4 inch long pieces, about 1.5-2 inches thick. Aim for around 12-14 strips.
3. Mix cornstarch, garlic powder, and salt on a plate. Pour non-dairy milk into a bowl.
4. Dip each tofu piece in the milk and then coat it with the cornstarch mixture.
5. Place the tofu strips on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through. The tofu should become crispy on the outside.
   • Air Fryer Option: Place tofu evenly in the air fryer basket and cook for 10 minutes. Flip over and cook for an extra 5 minutes or until crispy.
6. Put buffalo sauce in a small bowl. Dip each piece of tofu into the sauce, letting the excess drip off before returning them to the baking sheet.
7. Bake the tofu for another 5 minutes (or air fry for another 2-3 minutes).
8. To assemble the wrap, spread a layer of vegan ranch in the center of a tortilla. Add chopped romaine, carrots, cheese, and sliced avocado.
9. Place 3 pieces of buffalo tofu in the center of the wrap.
10. Roll the tortilla tightly, tucking in the ends as you go.
11. Optional: Grill the wrap on a pan for a few minutes until the outside is crispy.

How to Serve Buffalo Tofu Wrap

Serve your Buffalo Tofu Wraps fresh from the grill or oven for the best taste and texture. Pair them with extra vegan ranch on the side for dipping, and enjoy them with a side of fresh veggies or a salad.

How to Store Buffalo Tofu Wrap

If you have leftovers, store the wraps in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. You can reheat them in the oven or a pan to restore some of their crispiness.

Tips to Make Buffalo Tofu Wrap

• Make sure to press the tofu well to remove excess moisture for a crispier result.
• Adjust the amount of buffalo sauce according to your spice preference.
• Feel free to add any other veggies you like, such as bell peppers or cucumbers.

Variation

Try this recipe with tempeh instead of tofu for a different texture and flavor. You can also make a spicy mayo using vegan mayonnaise and sriracha for an added kick.

FAQs

Can I use different types of wraps?
Yes! Feel free to use gluten-free wraps or lettuce leaves for a lighter option.

Is the ranch dressing necessary?
No, it’s optional, but it adds a creamy element that balances the spiciness of the buffalo sauce.

Can I make this recipe ahead of time?
Yes, you can prep the tofu and veggies ahead of time. Store them separately and assemble when ready to eat.

Enjoy your Buffalo Tofu Wrap with Easy Vegan Ranch as a delicious meal or snack that’s sure to please everyone!

Buffalo Tofu Wraps

---

• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Hearty and flavorful Buffalo Tofu Wraps featuring crispy tofu, fresh veggies, and creamy vegan ranch.

---

Ingredients

Scale 1x2x3x

• 16 oz 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
• 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

1. Preheat your oven to 400°F (204°C).
2. Slice the tofu into 3-4 inch long pieces, about 1.5-2 inches thick, aiming for around 12-14 strips.
3. Mix cornstarch, garlic powder, and salt on a plate. Pour non-dairy milk into a bowl.
4. Dip each tofu piece in the milk and then coat it with the cornstarch mixture.
5. Place the tofu strips on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.
6. For air fryer option, place tofu evenly in the air fryer basket and cook for 10 minutes, flipping over and cooking for another 5 minutes or until crispy.
7. Put buffalo sauce in a small bowl. Dip each piece of tofu into the sauce, letting the excess drip off before returning them to the baking sheet.
8. Bake the tofu for another 5 minutes or air fry for another 2-3 minutes.
9. To assemble the wrap, spread a layer of vegan ranch in the center of a tortilla. Add chopped romaine, carrots, cheese, and sliced avocado.
10. Place 3 pieces of buffalo tofu in the center of the wrap.
11. Roll the tortilla tightly, tucking in the ends as you go.
12. Optional: Grill the wrap on a pan for a few minutes until the outside is crispy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or a pan for crispiness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 wrap
• Calories: 360
• Sugar: 5g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 16g
• Cholesterol: 0mg

Keywords: Buffalo Tofu Wrap, Vegan Wrap, Healthy Lunch