These Buffalo Tofu Wraps are a satisfying and flavorful plant-based alternative to traditional buffalo wraps. Crispy tofu is coated in spicy buffalo sauce, wrapped up with fresh veggies, and topped with a creamy homemade vegan ranch dressing. Packed with flavor and easy to make, this meal is perfect for a quick lunch or dinner. The homemade ranch adds a refreshing and tangy balance to the spicy tofu, making these wraps both delicious and nutritious.
Ingredients
For the Buffalo Wraps:
- 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 lettuce, chopped
- 1/2 cup shredded vegan cheddar cheese (such as Follow Your Heart)
- 1/2 cup matchstick carrots
- 1 avocado, sliced
- 4 large tortillas (or gluten-free wraps)
For the Easy (& Healthy!) Vegan Ranch:
- 1 cup unsweetened almond milk yogurt (plain)
- 2 tbsp fresh lemon juice
- 1 tbsp vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tablespoon of fresh dill, finely chopped (or 1 teaspoon of dried dill)
- 1 tbsp fresh parsley, minced (or 1 tsp dried)
Instructions
1. Prepare the Tofu:
- Press the tofu for approximately 15-20 minutes to eliminate any excess moisture.
- Cut it into bite-sized cubes.
- In a bowl, mix the cornstarch, garlic powder, and salt.
- Coat the tofu cubes in this mixture, ensuring they are fully covered.
- Preheat a non-stick skillet over medium-high heat with a little oil.
- Add the tofu and cook for 5-7 minutes, turning occasionally, until the tofu is crispy and golden on all sides.
- Once the tofu is crispy, remove it from the heat and toss it with the buffalo sauce to coat evenly.
2. Make the Vegan Ranch:
- In a small bowl, whisk together the almond milk yogurt, fresh lemon juice, vinegar, garlic powder, onion powder, salt, dill, and parsley until smooth. Adjust seasoning to taste.
- For a thicker consistency, refrigerate the ranch for about 10-15 minutes before serving.
3. Assemble the Wraps:
- Arrange the tortillas on a clean countertop.
- Add a layer of chopped romaine lettuce, shredded vegan cheddar cheese, matchstick carrots, and avocado slices onto each tortilla.
- Top with a generous portion of buffalo tofu and drizzle with the homemade vegan ranch.
- Fold the sides of the tortilla inward and then roll them up tightly to form a wrap.
4. Serve:
- Cut the wraps in half and enjoy them right away.
- Enjoy with extra ranch on the side for dipping!
Conclusion
These Buffalo Tofu Wraps are a perfect mix of spicy, creamy, and crunchy textures. The crispy buffalo tofu provides a satisfying bite, while the fresh veggies and creamy vegan ranch balance out the heat. These wraps are great for meal prep or a quick meal when you’re craving something both hearty and healthy.
Buffalo Tofu Wrap with Easy Vegan Ranch
Crispy buffalo tofu wrapped in a soft tortilla withfresh romaine, avocado, carrots, and vegan cheddar cheese, drizzled with ahealthy homemade vegan ranch dressing.
Ingredients
For the Buffalo Wraps:
- 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 lettuce chopped
- 1/2 cup shredded vegan cheddar cheese such as Follow Your Heart
- 1/2 cup matchstick carrots
- 1 avocado sliced
- 4 large tortillas or gluten-free wraps
For the Easy & Healthy! Vegan Ranch:
- 1 cup unsweetened almond milk yogurt plain
- 2 tbsp fresh lemon juice
- 1 tbsp vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tablespoon of fresh dill finely chopped (or 1 teaspoon of dried dill)
- 1 tbsp fresh parsley minced (or 1 tsp dried)
Instructions
Prepare the Tofu:
- Press the tofu for approximately 15-20 minutes to eliminate any excess moisture.
- Cut it into bite-sized cubes.
- In a bowl, mix the cornstarch, garlic powder, and salt.
- Coat the tofu cubes in this mixture, ensuring they are fully covered.
- Preheat a non-stick skillet over medium-high heat with a little oil.
- Add the tofu and cook for 5-7 minutes, turning occasionally, until the tofu is crispy and golden on all sides.
- Once the tofu is crispy, remove it from the heat and toss it with the buffalo sauce to coat evenly.
Make the Vegan Ranch:
- In a small bowl, whisk together the almond milk yogurt, fresh lemon juice, vinegar, garlic powder, onion powder, salt, dill, and parsley until smooth. Adjust seasoning to taste.
- For a thicker consistency, refrigerate the ranch for about 10-15 minutes before serving.
Assemble the Wraps:
- Arrange the tortillas on a clean countertop.
- Add a layer of chopped romaine lettuce, shredded vegan cheddar cheese, matchstick carrots, and avocado slices onto each tortilla.
- Top with a generous portion of buffalo tofu and drizzle with the homemade vegan ranch.
- Fold the sides of the tortilla inward and then roll them up tightly to form a wrap.
Serve:
- Cut the wraps in half and enjoy them right away.
- Enjoy with extra ranch on the side for dipping!