This delicious buffalo wrap is the perfect plant-based lunch, dinner or snack. You can meal prep it and enjoy throughout the week!
What you will need
Wrap Ingredients
- tortilla
- vegan ranch
- spinach
- red cabbage
- avocado
Tofu Ingredients
- firm tofu
- cornstarch
- garlic powder
- smoked paprika
- salt & pepper
- buffalo sauce
How to make the wraps
Start by draining the excess water from the tofu.
Press the tofu down with a kitchen towel or paper towel to remove the extra water.
Cut the tofu into small, flat rectangles.
In a bowl, mix the cornstarch, garlic powder, paprika, salt & pepper.
Toss each tofu rectangle in the mixture and line on a baking sheet. (I recommend lining the baking sheet with parchment paper or foil, so that the tofu doesn't stick).
Bake the tofu for 15 minutes at 400*F/ 200*C.
Remove the tofu from the oven.
Allow it to cool off for just a few minutes.
Then add buffalo sauce to a bowl and throw in the tofu.
Make sure each tofu piece is coated in buffalo sauce, then put them back on the baking sheet.
Bake them for another 15 minutes.
Once the tofu is done, you're ready to assemble the wrap.
To the tortilla, add vegan ranch, spinach, cabbage, avocado, and finally the buffalo tofu.
Close your wrap, cut it, and enjoy!
This recipe makes about 3 wraps. Feel free to double or triple the recipe, if needed!
If you liked this recipe, you might also like these:
buffalo cauliflower (vegan and gluten free)
homemade protein bar (perfect for meal prep!)
Buffalo Wrap Recipe (vegan)
Ingredients
Wrap Ingredients
- tortilla
- vegan ranch
- spinach
- red cabbage
- avocado
Tofu Ingredients
- ½ block firm tofu about 7 oz
- 1 ½ tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- buffalo sauce
Instructions
Directions
- Start by draining the excess water from the box of tofu. Press the tofu down with a kitchen towel or paper towel to remove the extra water.
- Cut the tofu into small, flat rectangles.
- In a bowl, mix the cornstarch, garlic powder, paprika, salt & pepper.
- Toss each tofu rectangle in the mixture and line on a baking sheet. (I recommend lining the baking sheet with parchment paper or foil, so that the tofu doesn't stick)
- Bake the tofu for 15 minutes at 400*F/ 200*C.
- Remove the tofu from the oven. Allow it to cool off for just a few minutes.
- Then add buffalo sauce to a bowl and throw in the tofu. Make sure each tofu piece is coated in buffalo sauce, then put them back on the baking sheet. Bake them for another 15 minutes.
- Once the tofu is done, you're ready to assemble the wrap.
- To the tortilla, add vegan ranch, spinach, cabbage, avocado, and finally the buffalo tofu. Close your wrap, cut it, and enjoy!
- This recipe makes about 3 wraps. Feel free to double or triple the recipe, if needed!
Vivian Gasbarro
Buffalo sauce has butter in it. Are you using a recipe for a vegan version or do you have a vegan recommendation for one that's on the market? Thank you!
Gaby Dimova
I use Frank's Red Hot buffalo sauce which is vegan! 🙂