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Buffalo Ranch Tofu Wraps Recipe

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3.8 from 10 reviews

These Buffalo Ranch Tofu Wraps are a flavorful, plant-based twist on a classic buffalo chicken wrap. Crispy air-fried tofu marinated in spicy buffalo sauce pairs perfectly with fresh romaine, creamy avocado, tangy vegan ranch, and a hint of red onion and cilantro, all wrapped in a soft tortilla. A delicious, satisfying vegan lunch or dinner that’s easy to make and packed with bold flavors.

Ingredients

Tofu and Marinade

  • 1 block extra firm tofu, drained and pressed
  • 1/2 cup buffalo sauce, plus more for serving
  • 1/2 cup unsweetened non-dairy milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper

Breading

  • 2 cups bread crumbs (use gluten-free if desired)

Wrap Ingredients

  • 1 head romaine lettuce, chopped
  • Vegan ranch dressing, to taste
  • 4 large wraps (such as tortillas)
  • 2 avocados, chopped
  • 1 red onion, thinly sliced
  • Fresh cilantro, chopped

Instructions

  1. Prepare and Marinate Tofu: Thinly slice the drained and pressed tofu into 8 pieces. In a shallow dish, combine buffalo sauce, non-dairy milk, garlic powder, onion powder, dried parsley, smoked paprika, and pepper. Submerge the tofu slices in this marinade, pressing down gently to ensure they are fully coated. Refrigerate and marinate for at least 30 minutes to absorb flavors.
  2. Bread the Tofu: Line a baking sheet with parchment paper. Remove each tofu slice from the marinade and dip it into the bread crumbs, pressing the crumbs firmly onto both sides to create a good coating. Place each breaded tofu slice on the prepared baking sheet.
  3. Cook the Tofu: Working in batches, place the breaded tofu slices into the air fryer basket. Cook at 380°F (193°C) for 10 minutes, flipping halfway through, until golden and crispy. Alternatively, if baking, preheat the oven to 400°F (204°C) and bake the tofu on the baking sheet for 25-30 minutes, flipping once halfway, until crispy.
  4. Prepare the Salad: While the tofu is cooking, place the chopped romaine lettuce in a bowl. Drizzle with your desired amount of vegan ranch dressing and toss well to coat evenly.
  5. Heat the Wraps: Warm the tortillas or wraps in a dry skillet over medium heat or in the oven wrapped in foil until pliable and warm.
  6. Assemble the Wraps: Lay each wrap flat and layer with a generous portion of the ranch-coated romaine, chopped avocado, thinly sliced red onion, and chopped cilantro. Top each with two slices of the crispy buffalo tofu, then drizzle additional buffalo sauce and ranch dressing over the tofu for extra flavor.
  7. Serve: Roll up the wrap tightly, slice in half diagonally, and serve immediately with extra buffalo sauce on the side if desired.

Notes

  • Pressing the tofu well before marinating removes excess moisture, ensuring it crisps nicely.
  • If you don’t have an air fryer, baking is a great alternative – just bake longer for crispy texture.
  • Use gluten-free bread crumbs if you want to make this recipe gluten-free.
  • Adjust the amount of buffalo sauce to control the spice level.
  • Store leftover tofu in an airtight container in the fridge for up to 3 days; reheat in the air fryer or oven for best texture.

Find it online: https://flavorspath.com/buffalo-ranch-tofu-wraps-recipe/