Go Back
Buffalo Tofu Wrap filled with spicy tofu and fresh vegetables

Buffalo Tofu Wrap with Easy Vegan Ranch

A delicious vegan wrap filled with crispy buffalo tofu, fresh vegetables, and a creamy vegan ranch dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Buffalo Tofu Filling
  • 14 oz firm tofu, drained and pressed Firm tofu gives the best texture. Silken tofu will be too soft for this dish.
  • 1 cup buffalo sauce (store-bought or homemade) Choose a brand with simple ingredients—homemade adds a personal touch!
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For the Wrap
  • 4 large tortillas (whole wheat or gluten-free) Feel free to use gluten-free wraps for dietary needs.
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sliced cucumbers
  • 1/4 cup vegan ranch dressing (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the pressed tofu into bite-sized cubes for better crispiness.
Cooking Tofu
  1. Toss the tofu cubes with olive oil, salt, and pepper in a mixing bowl until evenly coated.
  2. Spread the tofu in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Assembly
  1. Remove the baked tofu from the oven and pour buffalo sauce over it, tossing gently to coat.
  2. Lay a tortilla flat and layer it with shredded lettuce, diced tomatoes, sliced cucumbers, and a scoop of buffalo tofu.
  3. Drizzle with vegan ranch dressing and roll the wrap tightly to enclose the filling.
Serving
  1. Slice the wrap in half and enjoy immediately.

Notes

For crispier tofu, press longer or consider air frying. Wraps can be stored separately for best texture but are best enjoyed fresh.