These Buffalo Ranch Tofu Wraps are a flavor-packed twist on classic comfort food, offering crispy breaded tofu coated in tangy buffalo sauce, creamy vegan ranch, and fresh veggies wrapped in a soft tortilla.
They’re not only satisfying but also nutrient-dense—loaded with plant-based protein, fiber, and heart-healthy fats from avocado.
With simple prep and wholesome ingredients, this recipe makes an easy, protein-rich lunch or meal-prep favorite that’s both nourishing and delicious.
Buffalo Ranch Tofu Wraps
Equipment
- 1 shallow dish (for marinating tofu)
- 1 Cutting board & knife
- 1 Baking Sheet (lined with parchment paper)
- 1 Air Fryer or Oven
- 1 mixing bowl (for romaine)
- 1 small bowl (for homemade ranch, optional)
- 4 large tortillas or wraps
Ingredients
- 1 block 14 oz / ~400 g extra-firm tofu, drained & pressed
- ½ cup buffalo sauce plus extra for serving
- ½ cup unsweetened non-dairy milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 cups bread crumbs or crushed potato chips
- 1 head romaine lettuce chopped
- ½ –¾ cup vegan ranch dressing store-bought or homemade
- 4 large tortillas or wraps
- 2 ripe avocados diced
- ½ medium red onion thinly sliced
- 2 tablespoons cilantro chopped
Instructions
- Prepare the Tofu Base: Start by draining your block of extra-firm tofu. To achieve the crispiest texture, press it for at least 15–20 minutes to remove excess water—this can be done by wrapping the tofu in a clean kitchen towel and placing something heavy (like a skillet or cutting board) on top. Once pressed, slice the tofu into 8 even slabs. These pieces will become the hearty, protein-packed filling for your wraps.
- Create the Buffalo Marinade: In a shallow dish, whisk together the buffalo sauce, unsweetened non-dairy milk, garlic powder, onion powder, dried parsley, smoked paprika, and black pepper until the mixture is smooth. This flavorful blend will both season the tofu and provide a coating base for the breadcrumbs.
- Marinate the Tofu Slices: Carefully place each tofu slice into the marinade, pressing them down gently so they are fully submerged. Cover the dish and refrigerate for at least 30 minutes. This resting time allows the tofu to soak in the spicy buffalo flavor and ensures every bite is bold and tangy.
- Coat with Bread Crumbs: Line a baking sheet with parchment paper to prevent sticking. Remove each tofu slice from the marinade, letting any excess drip off, and press it firmly into the bread crumbs (or crushed potato chips if using). Make sure all sides are evenly coated for maximum crunch. Place the coated tofu pieces on the prepared baking sheet.
- Cook the Tofu Until Crispy: Air Fryer Method (recommended): Arrange the breaded tofu slices in a single layer in your air fryer basket, making sure they don’t overlap. Cook at 380°F (190°C) for about 10 minutes, or until golden and crispy. Work in batches if necessary.Oven Method: Preheat your oven to 400°F (200°C). Place the tofu slices on the parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway through, until crisp and lightly browned.
- Prepare the Fresh Veggie Filling: While the tofu cooks, chop the romaine lettuce and transfer it to a large mixing bowl. Drizzle in vegan ranch dressing to taste, then toss well to coat every leaf. Next, slice the avocado into bite-sized cubes, thinly slice the red onion, and chop the cilantro. Keep these toppings handy for assembling the wraps.
- Warm the Wraps: For best results, heat your tortillas or wraps briefly so they become more pliable and easier to roll without tearing. You can warm them in a dry skillet for 20–30 seconds per side, wrap them in foil and heat in the oven for 5 minutes, or microwave them for 15–20 seconds.
- Assemble the Wraps: Lay a tortilla flat on a clean surface or plate. Down the center, layer a generous scoop of ranch-coated romaine, followed by avocado chunks, a few slices of red onion, and a sprinkle of cilantro. Place two crispy tofu slices on top, then drizzle with extra buffalo sauce and a little more ranch if desired.
- Roll and Serve: Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a wrap. Slice in half diagonally for easier serving and presentation. Repeat the process with the remaining tortillas and filling. Serve immediately while the tofu is warm and crunchy.
- Optional Meal Prep Tip: If preparing these wraps in advance, store the cooked tofu, chopped veggies, and tortillas separately to prevent sogginess. Assemble just before eating. The crispy tofu can be reheated in an air fryer or oven to bring back its crunch.
Notes
- Breadcrumb Swap: Crushed potato chips, panko, or traditional bread crumbs all work well for the coating—each gives a slightly different crunch.
- Spice Level: Adjust the buffalo sauce amount depending on how spicy you prefer your wraps. For milder heat, mix buffalo sauce with extra non-dairy milk.
- Homemade Ranch Option: Blend vegan mayo, olive oil, garlic, dried herbs, vinegar, and a splash of water for a quick and fresh dairy-free ranch.
- Air Fryer vs. Oven: The air fryer gives the crispiest texture in less time, while the oven is a great option if cooking in larger batches.
- Wrap Alternatives: Instead of tortillas, use collard greens or lettuce leaves for a lighter, low-carb version.
- Meal Prep Friendly: Keep components stored separately and assemble just before serving for the freshest flavor and texture.
Chef’s Secrets for Perfect Wraps
The key to achieving restaurant-style crispiness is pressing the tofu thoroughly before marinating.
Even a few extra minutes of pressing helps remove excess moisture, allowing the tofu to soak up more buffalo flavor and crisp beautifully when cooked.
Coating the tofu firmly with breadcrumbs ensures an even, crunchy crust.
Another trick is not to overcrowd your air fryer or baking sheet—this allows hot air to circulate and gives you that golden, crisp finish every time.
Finally, warming your tortillas just before assembling prevents cracking and makes wrapping a breeze.
Serving Suggestions and Pairing Ideas
These wraps are incredibly versatile and pair well with a variety of sides.
For a light option, serve alongside a simple green salad or roasted vegetables.
If you’re looking for something heartier, pair them with baked sweet potato fries or a side of corn on the cob.
A small bowl of extra buffalo sauce or ranch on the side is always a good idea for dipping.
For drinks, pair these wraps with sparkling water with lime, iced tea, or a light lager if you’d like an adult option.
Storage Tips for Freshness
To keep your wraps fresh, it’s best to store each component separately.
The crispy tofu can be kept in an airtight container in the fridge for up to 3–4 days.
To reheat, use an air fryer or oven so it regains its crunch. Avoid microwaving, as it softens the coating.
Fresh veggies and avocado should be prepped the day of eating for best taste, but the romaine with ranch can be stored for up to 2 days if kept chilled.
Tortillas can be wrapped in foil and refrigerated for up to a week, then reheated when ready to assemble.
Frequently Asked Questions
1. Can I use regular bread crumbs instead of potato chips?
Yes! Regular bread crumbs, panko, or even crushed crackers work perfectly. Each option provides a slightly different crunch, so you can experiment based on what you have in your pantry.
2. How do I keep the tofu crispy after cooking?
The best method is to let the tofu rest on a cooling rack instead of a plate, which prevents steam from softening the crust. If storing, always reheat in the oven or air fryer before serving.
3. Can these wraps be made gluten-free?
Absolutely. Simply use gluten-free tortillas and substitute the bread crumbs with gluten-free panko or crushed gluten-free crackers. Everything else in the recipe is naturally gluten-free.
4. Is there a substitute for buffalo sauce?
Yes, you can swap buffalo sauce with barbecue sauce, teriyaki glaze, or even a spicy peanut sauce if you prefer different flavor profiles. The wrap is versatile and adapts easily to different sauces.
5. Can I make these ahead for meal prep?
Definitely. For best results, cook and store the tofu separately, prep your veggies in advance, and assemble the wraps just before eating. This way, you’ll avoid soggy tortillas and keep the textures fresh and delicious.
