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These Buffalo Ranch Tofu Wraps are filled with crispy tofu, vegan ranch, avocado, red onion and romaine - the perfect vegan lunch idea | ThisSavoryVegan.com #thissavoryvegan #veganwraps #buffalowrap

Buffalo Ranch Tofu Wraps

Servings: 4 wraps
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
These Buffalo Ranch Tofu Wraps are filled with crispy tofu, vegan ranch, avocado, red onion and romaine - the perfect vegan lunch idea!
5 from 2 ratings
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Ingredients

  • 1 block extra firm tofu drained and pressed
  • 1/2 cup buffalo sauce plus more for serving
  • 1/2 cup non-dairy milk unsweetened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 2 cups bread crumbs*
  • 1 head romaine chopped
  • vegan ranch** to taste
  • 4 large wraps I used tortillas
  • 2 avocados chopped
  • red onion thinly sliced
  • cilantro chopped

Instructions
 

  • Thinly slice the tofu into 8 pieces. Add the buffalo sauce, non-dairy milk, and seasonings to a shallow dish. Place the tofu into the marinade and press down to make sure it is submerged. Marinate in the fridge for at least 30 minutes.
  • Line a baking sheet with parchment paper. Dip each piece of tofu in the bread crumbs (being sure to press them into the tofu) and place on the baking sheet. Working in batches, place the tofu in the air fryer and cook for 10 minutes at 380 - see recipe notes for baking instructions.***
  • While the tofu is cooking, add the romaine to a bowl and drizzle over vegan ranch, to taste. Toss until coated.
  • Heat the wraps. To assemble, layer romaine, avocado, red onion and cilantro down the center of each wrap. Top with 2 slices of tofu and a drizzle of buffalo sauce & ranch. Roll up the wrap, slice in half and serve.

Video

Notes

*I used crushed potato chips, but you can use traditional bread crumbs.
**FOR HOMEMADE VEGAN RANCH: Combine all of the ingredients in a food processor or blender - 1/2 cup vegan mayo, 1/4 cup olive oil, 1 clove garlic, 1 tablespoon dried chives, 1/2 teaspoon onion powder, 1 tablespoon apple cider vinegar, 1 tablespoon dried parsley, water (as needed, to thin).
***FOR BAKING: Preheat the oven to 400 degrees. Bake for 20-25 minutes, or until browned, flipping halfway.            
Calories: 544kcal, Carbohydrates: 64g, Protein: 20g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Cholesterol: 4mg, Sodium: 1789mg, Potassium: 1013mg, Fiber: 11g, Sugar: 9g, Iron: 7mg
Cuisine: American
Course: lunch, Main Course
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