Go Back
Buffalo Tofu Wrap

Crispy Buffalo Tofu Wrap with Ranch Slaw Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 14 to 16 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • ½ tsp salt
  • ⅓ cup buffalo sauce (such as Frank’s RedHot)
  • 2 tbsp unsalted butter (or vegan butter)
  • 4 large flour tortillas
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ⅓ cup ranch dressing
  • 1 tsp lemon juice
  • Extra ranch for drizzling (optional)

Method
 

  1. Heat oven to 400°F (200°C) and line a baking sheet with parchment. Press tofu for 15 minutes, then cut into ½‑inch cubes. Toss cubes with cornstarch, garlic powder, and salt. Spread on the sheet.
  2. Bake for 25 to 30 minutes, flipping once halfway, until golden and crisp.
  3. Melt butter and stir in buffalo sauce. Toss hot tofu in sauce until well coated.
  4. Mix cabbage, carrot, ranch, and lemon juice for slaw. Warm tortillas, fill with slaw and buffalo tofu, drizzle with extra ranch if desired, roll tightly, and serve right away.

Notes

For the crispiest tofu, give it room on the baking sheet and don’t skip the pressing step. If you’re short on time, use super‑firm tofu (the vacuum‑packed kind) which needs no pressing.