Buffalo Tofu Wraps
Mm-hm. This is one of the books: Wraps filled with crispy tofu coated in buffalo sauce, fresh salad, and a tangy, creamy vegan ranch.
Ingredients
- 4 large flour tortilla wraps
For the Tofu
- 400 grams extra firm tofu
- 5 tablespoons cornflour (cornstarch in the U.S.)
- 1 tablespoon neutral oil
For the Hot Sauce
- 4 tablespoons vegan butter
- 4 tablespoons hot sauce
- ½ teaspoon smoked paprika
- 1 clove garlic
- 1 tablespoon vinegar
- ¼ teaspoon wholegrain mustard
For the Wrap
- 1 small head lettuce (I used red leaf baby gem) finely sliced
- 40 grams carrot (1 medium), julienned
- 40 grams red onion sliced
- 4 tablespoons vegan ranch*
Instructions
Fry the Tofu
- Take 400 grams extra firm tofu. Cut into 12 evenly-sized strips.
- Add 5 tablespoons cornflour (cornstarch in the U.S.) to a shallow, wide-rimmed plate. Add the tofu, coating each strip with cornflour. The natural wetness of the tofu should allow the cornflour to stick.
- Heat 1 tablespoon neutral oil in a large frying pan over medium heat.
- Add the tofu strips to the frying pan. Fry all sides until golden-brown, then turn off the heat.
Make the Homemade Buffalo Sauce
- In a small saucepan, melt 4 tablespoons vegan butter over low heat.
- Once melted, add 4 tablespoons hot sauce, ½ teaspoon smoked paprika, 1 clove garlic, 1 tablespoon vinegar, and ¼ teaspoon wholegrain mustard to the pan. Stir well to combine.
- Use an immersion blender to emulsify the sauce.
Make Buffalo Tofu
- Dip each strip of tofu in the buffalo sauce, until completely covered.
- Add the tofu back to the frying pan and cook until slightly charred.
Assemble the Buffalo Tofu Wraps
- Take 4 large flour tortilla wraps. Heat the tortilla if you wish.
- Wash, dry, and cut 1 small head lettuce (I used red leaf baby gem) into small strips. Peel and julienne 40 grams carrot. Slice 40 grams red onion.
- Lay one large tortilla on a work surface. Cover with 1 tablespoon of vegan ranch* (out of a total of 4 tablespoons vegan ranch*). Next, layer over the cut lettuce, carrot, and red onion. Finish with around 3 strips of tofu.
- Fold the sides of the tortilla over the fillings, then roll tightly (like a burrito).
- Repeat for the remaining buffalo tofu wraps.
Notes
*If you would like to make your own vegan ranch, it's very easy to make at home. Simply mix the following ingredients in a small bowl:
- 1 tablespoon non-dairy milk (I use oat milk)
- 5 tablespoons vegan mayonnaise (I've used Hellmann's, Heinz, Plant Pioneers, Biona, and Follow Your Heart; I like them all)
- 1/4 teaspoon vinegar (any you like)
- 1 small clove of garlic, crushed
- 1/2 teaspoon dried dill
- 1/4 teaspoon wholegrain mustard
- Salt and pepper to taste
Nutrition
Calories: 387kcalCarbohydrates: 31gProtein: 11gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 893mgPotassium: 425mgFiber: 3gSugar: 4gVitamin A: 8153IUVitamin C: 14mgCalcium: 114mgIron: 3mg
Tried this recipe?Please consider leaving a review!
