Description
Delicious wraps featuring crispy buffalo tofu layered with fresh veggies and topped with a creamy vegan ranch dressing.
Ingredients
Scale
- 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
- 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)
- 1 tbsp vinegar
- 1 tsp garlic powder (for ranch)
- 1/2 tsp onion powder
- 1/2 tsp salt (for ranch)
- 1 tbsp fresh dill (minced)
- 1 tbsp fresh parsley (minced)
Instructions
- Preheat your oven to 400°F (204°C).
- Slice the tofu into 3-4 inch long pieces, about 1.5-2 inches thick.
- Prepare your dredging stations: combine cornstarch, garlic powder, and salt on a plate and pour non-dairy milk into a bowl.
- Coat the tofu: dip each piece in non-dairy milk, then roll in the cornstarch mixture.
- Arrange tofu strips on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.
- After baking, dip each tofu piece into buffalo sauce and bake again for another 5 minutes.
- To assemble the wraps: spread vegan ranch on each tortilla, layer with romaine, carrots, vegan cheddar, avocado, and tofu.
- Wrap tightly and grill on a skillet for a few minutes for extra crunch, if desired.
Notes
Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 325
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu wraps, vegan ranch, buffalo sauce, healthy meals, meal prep, vegan recipes
