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Buffalo Shredded Tofu Wrap with Creamy Ranch Slaw Recipe

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4.3 from 3 reviews

These Buffalo Shredded Tofu Wraps are a protein-packed, flavorful plant-based meal featuring oven-baked shredded tofu tossed in a spicy buffalo sauce, combined with a creamy, herbaceous ranch-inspired slaw and wrapped in whole grain tortillas. Perfect for a quick weeknight dinner or convenient meal prep, each wrap offers a satisfying 33 grams of protein with a delicious balance of spicy, tangy, and fresh flavors.

  • Total Time: 35 minutes
  • Yield: 4 wraps

Ingredients

Buffalo Shredded Tofu

  • 2 x 12 ounce packages extra firm tofu, patted dry
  • ⅓ cup Frank's Red Hot Sauce
  • 2 tablespoons avocado oil (or your fave oil)
  • 2 teaspoons garlic powder (or half the amount of low FODMAP garlic powder)
  • 2 teaspoons onion powder (omit for Low FODMAP)
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper

Ranch-ish Slaw

  • 200 g coleslaw mix (about half a bag of Taylor Farms coleslaw)
  • ⅓ cup vegan mayo (such as Hellmann's vegan)
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon garlic powder (or low FODMAP garlic powder)
  • ¼ teaspoon onion powder (omit for low FODMAP)
  • ¼ teaspoon salt
  • ¼ cup lightly packed fresh dill, chopped
  • 2 tablespoons chopped fresh chives

For Serving

  • 4 extra large tortillas (whole grain, gluten free or low FODMAP)

Instructions

  1. Preheat Oven and Prepare Tofu: Preheat your oven to 400℉ (205℃). Line a large rimmed baking sheet with parchment paper. Using a box grater, grate the extra firm tofu directly onto the prepared baking sheet, creating shredded tofu evenly spread out.
  2. Make Buffalo Sauce and Toss Tofu: In a small bowl, whisk together Frank's Red Hot Sauce, avocado oil, garlic powder, onion powder, salt, and cayenne pepper until combined. Pour the sauce over the shredded tofu, then use your hands to toss and work the sauce evenly through the tofu, ensuring every piece is coated.
  3. Bake Tofu: Spread the tofu evenly across the baking sheet and bake for 20 to 25 minutes. Stir the tofu after 15 minutes to ensure even cooking. The tofu is done when it looks slightly shrunken and dry in some spots, with a tender but firm texture.
  4. Prepare Ranch-ish Slaw: In a medium bowl, whisk together vegan mayo, Dijon mustard, garlic powder, onion powder, and salt until smooth. Add the coleslaw mix, chopped fresh dill, and chives, then toss everything well to coat evenly.
  5. Assemble Wraps: Lay one whole grain tortilla flat on your work surface. Horizontally spread one-quarter of the baked buffalo tofu across the middle of the wrap, then layer with one-quarter of the ranch-ish slaw on top. Fold the sides of the wrap inward, then tightly fold the bottom half over and roll to enclose the filling. Repeat for all 4 wraps.
  6. Storage: Store any leftover tofu and slaw separately in the refrigerator for up to 3 days. The wraps can be enjoyed cold or at room temperature and make a convenient grab-and-go meal.

Notes

  • Use extra firm tofu and pat dry well to ensure the best texture after baking.
  • For a low FODMAP version, reduce or omit onion powder and use garlic powder alternatives as suggested.
  • These wraps can be customized with different types of hot sauce or garnished with additional fresh herbs.
  • Wraps keep well in the fridge; avoid assembling far in advance to prevent tortillas from becoming soggy.
  • Serving with gluten-free or low FODMAP tortillas makes the recipe accessible to various dietary needs.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/buffalo-shredded-tofu-wrap-with-creamy-ranch-slaw-recipe/