Buffalo Tofu Wrap with Easy Vegan Ranch

Craving something simple yet scrumptious?

Imagine biting into a fresh, crunchy wrap bursting with flavor, and then getting a zing of spicy buffalo sauce with every mouthful. That’s what you’ll get with this Buffalo Tofu Wrap with Easy Vegan Ranch! It’s not just any wrap; it’s a delightful explosion of textures and tastes combined with a creamy ranch that makes everything sing. Plus, it’s quick and super easy, perfect for those busy weeknights when you need a satisfying meal without all the fuss.

Why make this recipe

Why should you whip up these wraps tonight? Here are a few good reasons:

• Quick Cleanup: Seriously, one pan, and you’re done! Less mess means more time to enjoy your delicious creation.
• Affordability: Eating plant-based doesn’t have to break the bank! With just a handful of affordable ingredients, you’ll fill your belly without emptying your wallet.
• Family-Friendly: Kids love a good wrap, and you can customize the fillings to suit everyone’s tastes. No kitchen battles needed!

Ingredients

You don’t need fancy stuff — just these basics!

• 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 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

Ready to roll? Here’s how to put it all together:

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.
3. On a plate, mix cornstarch with garlic powder and salt.
4. In a bowl, pour in the non-dairy milk.
5. Dip each tofu piece in the milk, then coat with the cornstarch mixture.
6. Place the tofu on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through. (Or air fry for 10 minutes, flip, then an additional 5 minutes.)
7. Dip each tofu piece in buffalo sauce and bake for an additional 5 minutes or air fry for 2-3 more minutes.
8. Spread vegan ranch on a tortilla, then top with romaine, carrots, vegan cheddar, and avocado.
9. Layer the buffalo tofu on top and roll the wrap tightly.
10. Optionally, grill the tortilla until crispy.

How to Make Buffalo Tofu Wrap with Easy Vegan Ranch (Overview)

Making these wraps is as easy as 1, 2, 3! Preheat that oven, slice your tofu, and cover those little squares with your cornstarch mix. Mix up a creamy ranch, then layer in your greens, shredded cheese, and the pièce de résistance — buffalo tofu! Roll it up, and you’ve got a wrap that’ll make your taste buds dance. Pro tip? Don’t skip the grilling step if you want that delightful crunch! 🔥

How to Serve Buffalo Tofu Wrap with Easy Vegan Ranch

Pack your wraps with brightness and crunch! These wraps shine in color with the green of romaine, the orange of carrots, and the creamy avocado peeking from within. Pair them with extra buffalo sauce for a dip, or maybe some crunchy veggie sticks on the side? The aroma of spicy tofu combined with fresh herbs will have everyone rushing to the table!

How to Store Buffalo Tofu Wrap with Easy Vegan Ranch

Got leftovers? Lucky you! These wraps keep well in the fridge for about 3 days. Just remember to store the filling and the wraps separately to keep everything fresh and crunchy. To reheat, toss them in a skillet until they’re warm and crispy.

Tips to Make Buffalo Tofu Wrap with Easy Vegan Ranch

Want to make these wraps even better? Here are a few insider tricks:

• Press your tofu well: The drier it is, the crispier it gets!
• Experiment with sauces: Not a buffalo fan? Try BBQ sauce for a different flavor.
• Bulk up the filling: Add roasted veggies or beans for extra nutrition and satiety.

Variation

Feeling adventurous? You can spice things up by adding jalapeños for heat or switch out the tofu for tempeh for a nuttier flavor. You can also use a sun-dried tomato wrap to give a tangy twist!

FAQs

Can I make the ranch ahead of time?
Absolutely! You can whip up the Easy Vegan Ranch a couple of days in advance and store it in the fridge. It only gets better!

How do I make these buffalo tofu wraps gluten-free?
Easy! Just swap tortillas for gluten-free wraps and you’re good to go!

Can I freeze the wraps?
While the tofu freezes well, the wraps don’t hold up as nicely. It’s better to store the tofu separately and assemble fresh wraps when you’re ready to eat.

📌 Pin this recipe for your next cozy dinner night!

Buffalo Tofu Wrap with Easy Vegan Ranch

A refreshing and simple wrap filled with buffalo tofu, crunchy veggies, and a creamy vegan ranch, perfect for quick dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 wraps

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the buffalo tofu

• 16 oz extra firm tofu, drained and pressed Choose a high-quality tofu for best texture.
• 1/3-1/2 cup cornstarch Adjust to achieve desired crispiness.
• 1/3 cup non-dairy milk (unsweetened, plain) Almond milk or soy milk work well.
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup buffalo sauce Adjust for spiciness.

For the wraps

• 2-3 cups romaine, chopped Can substitute with other greens.
• 1/2 cup shredded vegan cheddar
• 1/2 cup matchstick carrots
• 1 whole avocado, sliced Add for extra creaminess.
• 4 large tortillas (or gluten-free wraps) Choose your preferred wrap.

For the easy vegan ranch

• 1 cup unsweetened almond milk yogurt (plain) Can substitute with other non-dairy yogurt.
• 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 the tofu into 3-4 inch long pieces, about 1.5-2 inches thick.
3. On a plate, mix cornstarch with garlic powder and salt.
4. In a bowl, pour in the non-dairy milk.
5. Dip each tofu piece in the milk, then coat with the cornstarch mixture.

Baking the tofu

1. Place the tofu on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through. (Or air fry for 10 minutes, flip, then an additional 5 minutes.)
2. Dip each tofu piece in buffalo sauce and bake for an additional 5 minutes or air fry for 2-3 more minutes.

Assembling the wraps

1. Spread vegan ranch on a tortilla, then top with romaine, carrots, vegan cheddar, and avocado.
2. Layer the buffalo tofu on top and roll the wrap tightly.
3. Optionally, grill the tortilla until crispy.

Notes

Press your tofu well for a crispier texture. Experiment with sauces for variation. Store leftover filling and wraps separately.