Okay, let’s really talk. It’s Monday afternoon here , sun’s starting to dip a bit, and honestly? My brain’s already thinking about something delicious to break up the week. You know that craving for something zesty, maybe a little spicy, definitely satisfying? That’s where my head’s at. And my absolute go-to, the thing I make when I want that feeling, is a killer Buffalo Tofu Wrap.
Seriously, forget any bland tofu experiences you might have had lurking in your past. This is different. We’re talking crispy tofu that actually has texture, drenched in that tangy, fiery buffalo sauce everyone loves (even my dad, who eyes tofu suspiciously, asks for seconds of this!). It’s all wrapped up with cool, crunchy veggies and creamy dressing… ugh, it’s just SO GOOD. It’s the kind of meal that feels like a treat but secretly packs a healthy punch. Making a Buffalo Tofu Wrap like this genuinely makes me happy.
So, whatcha need to grab? Let’s raid the kitchen:
- The Tofu Heart:
- One block (like, 14 oz or around 400g?) of extra-firm tofu. Seriously, don’t try this with the silken stuff, it won’t work! We need that density. And yeah, we gotta press the water out – it’s the key. (Finding good extra-firm tofu here in Casa has gotten way easier lately, thankfully!)
- 2 tablespoons cornstarch (This is our crispy coating magic!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (Gives it that little something extra, you know?)
- ¼ teaspoon salt
- A couple of tablespoons of olive oil (or whatever oil you like to fry with)
- About ⅓ cup of buffalo sauce – pick one you actually like the taste of! Some are just hot, some have that vinegary tang. Go with your fave.
- For the Wrap & the Crunch:
- 4 big tortillas or wraps – whole wheat holds up well, but use whatever you have!
- A good handful (about a cup?) of shredded lettuce
- 1 medium carrot, cut into little matchsticks (Julienne sounds fancy, but thin strips are fine!) Or honestly, sometimes I just use a peeler to make ribbons if I’m feeling lazy.
- About ½ cup thinly sliced red cabbage – love that pop of purple and crunch.
- ¼ cup diced celery – can’t have buffalo without celery, right?
- Some sliced green onions – about ¼ cup?
- Your dressing of choice: ½ cup blue cheese or ranch. Vegan versions are awesome too! Whatever cools down that spice.
- Maybe some crumbled blue cheese if you’re a fanatic like me (about ¼ cup). Totally skippable if not!
- Quick thoughts: If you only have firm tofu, just press it longer, no biggie. Need gluten-free? GF wraps are everywhere now. Ranch totally works if blue cheese isn’t your thing. Lighten it up using Greek yogurt with ranch powder instead of bottled dressing – done it heaps, it’s great.
How long’s this gonna take?
Not ages, promise! Maybe 20 mins prep (while the tofu presses, you can chop veggies) and 25 mins cooking? So, under an hour start to finish for something this good. Perfect for shaking off those Monday blues without spending forever cooking. You’ll have a Buffalo Tofu Wrap in your hands before you know it.
Okay, Let’s Get Cooking – Making the Magic Happen!
Right, let’s turn that block of tofu into something amazing. It’s easier than you think!
- Tofu Boot Camp (Pressing!): Okay, for real, this step matters most for texture. Wrap the tofu block in a few paper towels or a clean kitchen towel (I sacrifice one for this usually!). Put it on a plate, slap something heavy on top – stack of cookbooks, maybe that tagine you’re not using? Let it sit and squeeze out water for at least 15 minutes. Half an hour is even better if you can wander off and do something else. No soggy Buffalo Tofu Wrap allowed!
- Chop & Coat: Now that it’s drier, chop the tofu into bite-sized cubes. Don’t stress over perfection – rustic is good! In a bowl, mix the cornstarch, garlic powder, onion powder, smoked paprika, and salt. Gently toss the tofu cubes in there until they’re just lightly coated. Think a fine dusting, not clumpy armour.
- Sizzle Time: Get your olive oil warming up in a big non-stick skillet over medium-high heat. When it shimmers a little, carefully add the tofu cubes. Try to keep them in one layer – don’t crowd the pan, or they’ll steam instead of crisping! Cook in batches if needed. Let them sizzle away for 3-4 minutes without messing with them too much. Flip ’em gently and cook the other sides until they’re lovely and golden brown and crispy. That’s the texture we want for our Buffalo Tofu Wrap. Listen to that sizzle!
- Get Saucy: Tofu looking good? Awesome. Turn the heat down to medium-low. Now pour over that glorious buffalo sauce. Give everything a gentle toss so all those crispy bits get coated. Let it bubble gently for just 2-3 minutes. The sauce will thicken slightly and cling to the tofu beautifully. Watch it doesn’t burn though – just needs long enough to get friendly. The kitchen should smell amazing right about now!
- Veggie Station: While the tofu cooks, or maybe you did it already – get your lettuce, carrots, cabbage, celery, and green onions all chopped and ready to go. Makes assembly way less chaotic.
- Wrap it Up!: Warm your tortillas quickly – 10 seconds in the microwave or a quick flash in a dry pan makes them soft and easy to roll. Spread your dressing on there. Then layer it up! Lettuce first usually, then pile on the colourful veggies. Spoon on a generous amount of that incredible buffalo tofu. Add crumbled blue cheese now if you’re using it. It’s looking like a proper Buffalo Tofu Wrap now!
- The Fold & Roll: Tuck in the sides of the tortilla first, then roll it up nice and snug from the bottom. You want to contain all that goodness! My little trick: Sometimes I pop it seam-side down back in the warm (dry) skillet for just 10-20 seconds to help seal it shut. Makes it less likely to explode mid-bite (we’ve all been there, right?). And… voila! Your masterpiece is ready.
Bonus: It’s Not Terrible For You! (Rough Idea Per Wrap):
- About 350 calories, give or take.
- A nice 16g of protein.
- Good bit of fibre (around 6g).
- Some healthy fats in there too.
- Way less salty than you might expect!
- Plus vitamins from all those veggies.
So yeah, you can feel pretty darn good about demolishing one (or two!) of these.
Playing Around & Keeping it Fresh:
- Want different vibes? Lettuce wraps are amazing for a lighter feel. Baking the tofu (425°F/220°C for 25-30 mins, toss with minimal oil first, sauce after baking) works great too if you want less oil. Make your own sauce to control the heat and salt. Toss in some cooked quinoa for extra protein!
- Serving ideas? Sweet potato fries are BORN to go with this Buffalo Tofu Wrap. A simple salad is great too. Cut into pinwheels they look cute for sharing. A build-your-own bar is always a hit if you have friends over!
- Leftovers? Store the cooked tofu separately in the fridge (lasts a few days). Reheat it in a pan, oven, or air fryer to keep it crispy (microwave makes it kinda sad). Assemble wraps just before eating so they don’t get soggy.
Okay, Go Make These Now!
Honestly, this Buffalo Tofu Wrap is such a winner. It hits all the right spots – spicy, tangy, crispy, creamy, crunchy. It’s become a staple in my kitchen for a reason. It’s flavour-packed, satisfying, and just makes lunch or dinner feel way more exciting.
Give it a shot! I really think you’ll dig it. Let me know if you make them – I love hearing how recipes turn out for people! Enjoy!
Recipes You May Like
Buffalo Tofu Wrap
Yield:
4 wraps
Prep Time:
20 minutes
Cook Time:
25 minutes
Additional Time:
30 minutes
Total Time:
1 hour 15 minutes
Craving a spicy, tangy, crispy Buffalo Tofu Wrap? This easy vegetarian/vegan recipe delivers amazing texture and flavor! Give it a try tonight!
Ingredients
- One block (like, 14 oz or around 400g?) of extra-firm tofu. Seriously, don’t try this with the silken stuff, it won’t work! We need that density. And yeah, we gotta press the water out – it’s the key. (Finding good extra-firm tofu here in Casa has gotten way easier lately, thankfully!)
- 2 tablespoons cornstarch (This is our crispy coating magic!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (Gives it that little something extra, you know?)
- ¼ teaspoon salt
- A couple of tablespoons of olive oil (or whatever oil you like to fry with)
- About ⅓ cup of buffalo sauce – pick one you actually like the taste of! Some are just hot, some have that vinegary tang. Go with your fave.
- 4 big tortillas or wraps – whole wheat holds up well, but use whatever you have!
- A good handful (about a cup?) of shredded lettuce
- 1 medium carrot, cut into little matchsticks (Julienne sounds fancy, but thin strips are fine!) Or honestly, sometimes I just use a peeler to make ribbons if I’m feeling lazy.
- About ½ cup thinly sliced red cabbage – love that pop of purple and crunch.
- ¼ cup diced celery – can’t have buffalo without celery, right?
- Some sliced green onions – about ¼ cup?
- Your dressing of choice: ½ cup blue cheese or ranch. Vegan versions are awesome too! Whatever cools down that spice.
- Maybe some crumbled blue cheese if you’re a fanatic like me (about ¼ cup). Totally skippable if not!
Instructions
- Tofu Boot Camp (Pressing!): Okay, for real, this step matters most for texture. Wrap the tofu block in a few paper towels or a clean kitchen towel (I sacrifice one for this usually!). Put it on a plate, slap something heavy on top – stack of cookbooks, maybe that tagine you’re not using? Let it sit and squeeze out water for at least 15 minutes. Half an hour is even better if you can wander off and do something else. No soggy Buffalo Tofu Wrap allowed!
- Chop & Coat: Now that it’s drier, chop the tofu into bite-sized cubes. Don’t stress over perfection – rustic is good! In a bowl, mix the cornstarch, garlic powder, onion powder, smoked paprika, and salt. Gently toss the tofu cubes in there until they’re just lightly coated. Think a fine dusting, not clumpy armour.
- Sizzle Time: Get your olive oil warming up in a big non-stick skillet over medium-high heat. When it shimmers a little, carefully add the tofu cubes. Try to keep them in one layer – don’t crowd the pan, or they’ll steam instead of crisping! Cook in batches if needed. Let them sizzle away for 3-4 minutes without messing with them too much. Flip ’em gently and cook the other sides until they’re lovely and golden brown and crispy. That’s the texture we want for our Buffalo Tofu Wrap. Listen to that sizzle!
- Get Saucy: Tofu looking good? Awesome. Turn the heat down to medium-low. Now pour over that glorious buffalo sauce. Give everything a gentle toss so all those crispy bits get coated. Let it bubble gently for just 2-3 minutes. The sauce will thicken slightly and cling to the tofu beautifully. Watch it doesn’t burn though – just needs long enough to get friendly. The kitchen should smell amazing right about now!
- Veggie Station: While the tofu cooks, or maybe you did it already – get your lettuce, carrots, cabbage, celery, and green onions all chopped and ready to go. Makes assembly way less chaotic.
- Wrap it Up!: Warm your tortillas quickly – 10 seconds in the microwave or a quick flash in a dry pan makes them soft and easy to roll. Spread your dressing on there. Then layer it up! Lettuce first usually, then pile on the colourful veggies. Spoon on a generous amount of that incredible buffalo tofu. Add crumbled blue cheese now if you’re using it. It’s looking like a proper Buffalo Tofu Wrap now!
- The Fold & Roll: Tuck in the sides of the tortilla first, then roll it up nice and snug from the bottom. You want to contain all that goodness! My little trick: Sometimes I pop it seam-side down back in the warm (dry) skillet for just 10-20 seconds to help seal it shut. Makes it less likely to explode mid-bite (we’ve all been there, right?). And… voila! Your masterpiece is ready.
Notes
Nutrition Information:
Yield: 4 servingsAmount Per Serving:Calories: Approximately 350 per wrap
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