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!