Crispy Buffalo Tofu Wraps

Name: Crispy Buffalo Tofu Wraps
Cuisine: American
Ingredients: 1 block extra firm tofu; salt; 3 tbsp cornstarch; garlic powder; onion powder; smoked paprika; pepper; 3 tbsp non-dairy milk; 1 cup panko breadcrumbs; 3 tbsp buffalo sauce; 0.5 cup vegan mayo; 1.5 tsp lemon juice; 0.5 tsp apple cider vinegar; 1 clove garlic, grated; 0.25 tsp dijon mustard; 0.25 tsp onion powder; 1 tsp fresh dill; 1.5 tsp fresh chives; 1.5 tsp nutritional yeast; salt; black pepper; shredded red cabbage; shredded carrot; squeeze lime; tortillas

Serves 1

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Crispy Buffalo Tofu Wraps

tiktok.com

Serves 1

Directions

1Make the plant-based ranch first: whisk together vegan mayo, lemon juice, apple cider vinegar, grated garlic, dijon mustard, onion powder, fresh dill, fresh chives, nutritional yeast, salt, and black pepper.
2Taste and adjust the ranch, adding more dill if desired, and refrigerate while preparing other ingredients.
3Cut or tear tofu into chunks.
4Boil the tofu in salted water for 5 minutes, then drain.
5Set up a dredging station with cornstarch mixed with garlic powder, onion powder, smoked paprika, salt, and pepper in one bowl, non-dairy milk in another, and panko breadcrumbs in a third.
6Coat each piece of tofu in the cornstarch mixture, dip in the milk, and then press into the panko breadcrumbs.
7Air fry the breaded tofu at 390°F (199°C) for 18–22 minutes until golden and crispy, flipping halfway through.
8Toss shredded red cabbage and carrots with a squeeze of lime and a pinch of salt.
9Add enough ranch dressing to the slaw to coat and set aside.
10Toss the crispy tofu in buffalo sauce until fully coated.
11Warm the tortillas.
12Layer slaw and buffalo tofu onto the tortillas.
13Roll the wraps tightly.
14Toast the rolled wraps seam-side down in a dry frying pan until golden on both sides.
15Serve with any remaining ranch on the side for dipping.

Ingredients

1 block extra firm tofu
salt
3 tbsp cornstarch
garlic powder
onion powder
smoked paprika
pepper
3 tbsp non-dairy milk
1 cup panko breadcrumbs
3 tbsp buffalo sauce
0.5 cup vegan mayo
1.5 tsp lemon juice
0.5 tsp apple cider vinegar
1 clove garlic, grated
0.25 tsp dijon mustard
0.25 tsp onion powder
1 tsp fresh dill
1.5 tsp fresh chives
1.5 tsp nutritional yeast
salt
black pepper
shredded red cabbage
shredded carrot
squeeze lime
tortillas

Equipment

potair fryerbowlswhiskfrying pan

Tips

Chives are perennials and come back every year.
For the plant-based ranch, adjust thickness with almond milk if needed.
For the slaw, avocado and pickled red onions would be great additions.

Crispy Buffalo Tofu Wraps

Serves 1

tiktok.com

Crispy Buffalo Tofu Wraps

tiktok.com

Serves 1

Directions

1Make the plant-based ranch first: whisk together vegan mayo, lemon juice, apple cider vinegar, grated garlic, dijon mustard, onion powder, fresh dill, fresh chives, nutritional yeast, salt, and black pepper.
2Taste and adjust the ranch, adding more dill if desired, and refrigerate while preparing other ingredients.
3Cut or tear tofu into chunks.
4Boil the tofu in salted water for 5 minutes, then drain.
5Set up a dredging station with cornstarch mixed with garlic powder, onion powder, smoked paprika, salt, and pepper in one bowl, non-dairy milk in another, and panko breadcrumbs in a third.
6Coat each piece of tofu in the cornstarch mixture, dip in the milk, and then press into the panko breadcrumbs.
7Air fry the breaded tofu at 390°F (199°C) for 18–22 minutes until golden and crispy, flipping halfway through.
8Toss shredded red cabbage and carrots with a squeeze of lime and a pinch of salt.
9Add enough ranch dressing to the slaw to coat and set aside.
10Toss the crispy tofu in buffalo sauce until fully coated.
11Warm the tortillas.
12Layer slaw and buffalo tofu onto the tortillas.
13Roll the wraps tightly.
14Toast the rolled wraps seam-side down in a dry frying pan until golden on both sides.
15Serve with any remaining ranch on the side for dipping.