Buffalo Ranch Tofu Wraps
Crispy, spicy, and creamy, these Buffalo Ranch Tofu Wraps combine breaded buffalo tofu with avocado, romaine, and a drizzle of vegan ranch—all wrapped in a soft tortilla. Packed with protein and healthy fats, this quick and flavorful recipe makes a perfect everyday lunch or meal-prep option.
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.
