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
Units
Scale
Tofu Wraps
- 1 (14-16 oz.) block extra-firm tofu
- 6 Tbsp. cornstarch
- 1 tsp. garlic powder
- 1/2 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
- 1/2 cup thinly sliced red onion (from 1 medium onion)
Buffalo Ranch Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Frank’s Red Hot Sauce
- 2 Tbsp. thinly sliced fresh chives
- 1 tsp. lemon juice
- 1 tsp. garlic powder
- 1/2 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 1/2-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
