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Buffalo Tofu Wrap with Easy Vegan Ranch

Experience a flavor explosion with this delicious Buffalo Tofu Wrap featuring crispy tofu and a creamy vegan ranch. Perfect for lunches or dinners, it's easy to make and budget-friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Tofu Preparation
  • 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
Wrap Ingredients
  • 2-3 cups romaine (chopped)
  • 1/2 cup shredded vegan cheddar
  • 1/2 cup matchstick carrots
  • 1 whole avocado (sliced)
  • 4 large tortillas (or gluten-free wraps)
Vegan Ranch Dressing
  • 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)

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. Slice tofu into 3-4 inch long pieces, about 1.5-2 inches thick.
Coating Tofu
  1. On a plate, mix cornstarch with garlic powder and salt.
  2. In a bowl, pour in the non-dairy milk.
  3. Dip each tofu piece in the milk, then coat with the cornstarch mixture.
Baking
  1. Place the tofu on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.
  2. Dip each tofu piece in buffalo sauce and bake for an additional 5 minutes.
Wrapping
  1. Spread vegan ranch on a tortilla.
  2. Top with romaine, carrots, vegan cheddar, and avocado.
  3. Layer the buffalo tofu on top and roll the wrap tightly.
  4. Optionally, grill the tortilla until crispy.

Notes

Leftovers can be stored in the fridge for about 3 days. Wrap tightly to prevent sogginess. For reheating, pop them in a pan for a quick toasty finish.