This recipe for Crispy Buffalo Tofu Wraps is a healthy and delicious meal, perfect for a dinner party or even a busy weeknight meal. With crispy baked tofu, crunchy fresh vegetables and a vibrant homemade buffalo ranch sauce, you’ll want to make this recipe at least once a week!
Whenever my wife and I are kicking around ideas for dinner, we tend to get stuck in the same-old, same-old rut. Pasta and sauce, stir-fry vegetables or maybe breakfast for dinner? With a pair of young kids to feed, we tend to keep it simple and mild in the flavor department. Perhaps you are in the same boat of neglecting your own tastes buds for the sake of flavors your family will actually enjoy!
That is where recipes like this crispy buffalo tofu wrap comes in handy. First, it’s super easy and quick to make (even faster if you use an air fryer). It’s also easy to leave out certain ingredients so everyone will actually eat their dinners. And since it’s packed with vegetables and crispy baked tofu, you can feel good about serving it to your whole family.
These tofu wraps use our homemade buffalo ranch sauce, which is so good you can put it on a shoe and devour the whole thing (laces and all!). Since that sauce has pretty bold flavors, my daughters can leave it off, or sometimes I’ll make them our avocado aioli (without mayo) to drizzle on their tofu wraps. I also love these tofu wraps with our creamy chipotle lime sauce! That’s another sauce that tastes good on just about everything! However you want it flavored, read on to see how to make these tasty crispy tofu wraps.
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Ingredients that Matter
The beauty of this recipe is you can pick and choose your favorite toppings to really make it perfect for you (and your family). But here are the ingredients I use for these tofu wraps:
- Tofu. Use one container of extra-firm tofu (typically sold in 14-16 ounce containers). You can also use a plain baked (sometimes called “pressed”) tofu. If you are making this recipe for a bigger crowd, double the tofu. There should be plenty of room on the baking sheet to cook both containers of tofu.
- Cornstarch. Tossing the tofu in cornstarch and then spraying it with cooking spray creates a crispy crust when baked in a hot oven. You can use other starches like arrow root, if desired.
- Flour Tortillas. Use your favorite brand of flour tortillas. You can use gluten-free tortillas, flavored tortillas or even pita bread, if you’d like.
- Garlic Powder. A bit of garlic powder is added to the cornstarch to add a solid backbone of flavor to the crispy tofu.
- Buffalo Ranch Sauce. Technically you can probably buy buffalo ranch at your grocery store, but I suggest making your own. It’s super easy and you’ll know exactly what’s in it. We’ll show you how it comes together below, but check out our full buffalo ranch recipe for more.
- Fresh Vegetables. The vegetables for these tofu wraps is up to your personal preference, but the combo I love is crisp lettuce, red bell pepper slices, fresh tomatoes, very thinly sliced red onions and slices of avocado.
See recipe card for quantities.
Instructions
This recipe may take about 30 minutes, but most of the time is hands-off. You can make it much faster in the air-fryer, if you have one. Here is how to make this recipe.
Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside. Prep the tofu. Pat it dry with a clean kitchen towel, then cut it in half once. Cut each half into three planks, then cut each plank again into threes, making ½-inch strips.
Add the cornstarch, garlic powder and salt to a zip-top bag. Toss to combine. Add the strips of tofu and toss again to coat. It’s ok if some of the strips break (they are going in a wrap, so no one will know).
Place the strips of tofu on the prepared baking sheet. Generously spray with cooking spray then bake in the oven until crispy on all sides, flipping halfway through, about 30-35 minutes. Alternatively, preheat an airfryer to 375. Add the tofu strips to the basket and cook until crispy, 12-15, stirring halfway through cooking.
Remove the tofu from the oven and cool for about 5 minutes on the counter. They should be slightly browned.
To make the homemade buffalo ranch sauce, stir together in a medium bowl the mayonnaise, sour cream, Frank’s Red Hot Sauce, garlic powder, dried dill, lemon juice, fresh chives, salt and pepper.
To assemble, spread about 3 tablespoons of the sauce on the base of a flour tortilla, then add lettuce, tomatoes, red peppers, avocado and red onions. Top with 3-4 strips of the tofu and drizzle with more sauce. Serve as is, or roll in aluminum foil to form tight wraps.
Substitutions
There are a lot of ways to tweak this recipe based on your dietary needs or flavor preferences. Consider the following:
- Gluten-Free – Use a gluten-free wrap like these Mission Gluten Free Soft Taco Tortillas. You can also use a red lentil wrap or even use leaves of bibb lettuce.
- Dairy-Free – To keep this recipe dairy-free, first ensure the package of flour tortilla you are using is dairy-free. And make the buffalo ranch dairy free by subbing in a plant-based mayonnaise and plant-based yogurt for the regular mayo and sour cream.
- Salad – Turn this whole recipe into a salad by tossing some of the sauce with the lettuce and other vegetables and topping with the crispy tofu. You can make crispy tortillas by cutting the flour tortillas into strips, brushing with oil and roasting in the 425F oven for 6-8 minutes.
- Other Vegetables – The sky is the limit when it comes to the fresh vegetables. Use whatever is in season. Some fantastic options are the kernels from our Skillet Charred Corn on the Cob, pickled onions or jalapenos, jarred roasted red peppers and artichoke hearts.
- More Toppings – Make these tofu wraps even more special by topping with our Roasted Black Beans, or Easy Guacamole with Homemade Pico de Gallo, Mango Corn Salsa or even our Easy Sour Cream and Chive Dip!
Storage and Make-Ahead
You can store leftover cooked crispy tofu (without the buffalo ranch sauce) in an airtight container in the refrigerator for up to 4 days. It tastes just fine right out of the fridge, but will likely lose much of its crispy texture. Pop it back in the oven or airfryer until crispy, if desired.
You can also store the tofu wraps in aluminum foil, wrapped tightly, in the refrigerator for a day or two, but note the tortilla will likely get a bit soggy. Instead, prep the vegetables, sauce and tofu ahead and store in separate containers in the refrigerator up to 4 days ahead. These wraps make delicious lunches!
FAQ
Nope, you can eat tofu raw. I recommend rinsing the block of tofu under cool water and drying well before eating raw. If using raw tofu for tofu wraps, note that the texture may leave a bit to be desired.
Use homemade buffalo ranch, peanut sauce, sour cream and chive, chipotle lime or even pesto.
Vegetarian Recipes
If you are looking for more vegetarian recipes? Try these:
Dinner Ideas
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PrintRecipe
Crispy Buffalo Tofu Wraps
- Total Time: 35 min.
- Yield: 4 wraps 1x
Description
This recipe for Crispy Buffalo Tofu Wraps is a healthy and delicious meal, perfect for a dinner party or even a busy weeknight meal. With crispy baked tofu, crunchy fresh vegetables and a vibrant homemade buffalo ranch sauce, you’ll want to make this recipe at least once a week!
Ingredients
Tofu Wraps
- 1 (14-16 oz.) block extra-firm tofu
- 6 Tbsp. cornstarch
- 1 tsp. garlic powder
- ½ tsp. table salt
- cooking spray
- 1 cup buffalo ranch sauce
- 4 flour tortillas (or gluten-free, if desired)
- 4 oz. lettuce (about 6 cups lightly packed)
- 1 red bell pepper, sliced
- 2 medium tomatoes, chopped
- ½ cup thinly sliced red onion (from 1 medium onion)
Buffalo Ranch Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup Frank’s Red Hot Sauce
- 2 Tbsp. thinly sliced fresh chives
- 1 tsp. lemon juice
- 1 tsp. garlic powder
- ½ tsp. dried dill
- salt and pepper, to taste
Instructions
Tofu Wraps
- To make the tofu wraps, preheat the oven to 425F and line a baking sheet with parchment paper.
- Pat the tofu dry with a clean kitchen towel. Cut into ½-inch thick slices (to cut strips, cut the block in half horizontally, then cut each block into thirds and cut each plank into thirds again). Place cornstarch, garlic powder and salt in a large zip-top bag. Toss to combine. Add the tofu and toss until well coated. Remove the pieces of tofu and place on prepared baking sheet. Discard leftover cornstarch mixture.
- Spray the tofu with cooking spray then transfer to the oven and bake until crispy on all sides, 30-35 minutes, flipping halfway. Remove from the oven and set aside on the counter for 5 minutes.Â
- To assemble, spread about 3 tablespoons of the buffalo ranch on each tortilla and top with the lettuce, bell pepper, tomatoes and red onions. Drizzle with more sauce and serve immediately, or wrap in foil and store in the refrigerator for 1-2 days (see note).
Buffalo Ranch Sauce
- While the tofu cooks, make the homemade buffalo ranch sauce. Stir together in a medium bowl the mayonnaise, sour cream, hot sauce, chives, lemon juice, garlic powder, dill, salt and pepper to taste. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Leftover assembled tofu wraps will keep for up to 2 days in the fridge wrapped in foil, but they will likely get a bit soggy. Instead, try prepping the vegetables, tofu and sauce up to 4 days ahead and storing in separate containers in the refrigerator.
- To make this recipe gluten-free, use a gluten-free wrap.
- To make this recipe dairy-free and vegan, swap out the mayonnaise for plant-based mayo and use plant-based yogurt instead of sour cream. And be sure to the wraps are vegan.
- Looking for other sauce ideas, try our Easy Sour Cream Dip, Mango and Corn Salsa or Creamy Chipotle Lime Sauce. Or top with our Easy Guacamole with Homemade Pico de Gallo or the kernels from our Skillet Charred Corn on the Cob.
- Prep Time: 5 min.
- Cook Time: 30 min.
- Category: Vegetarian
- Method: Roasting
- Cuisine: American
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