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Buffalo Tofu Wraps with Vegan Ranch and Spicy Tahini Sauce Recipe

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4.1 from 6 reviews

These Buffalo Tofu Wraps are a deliciously spicy, protein-packed vegan meal featuring crispy baked tofu tossed in a flavorful buffalo sauce, served in soft flatbreads with fresh shredded lettuce, scallions, and creamy vegan ranch and tahini sauces. Perfect for a quick, satisfying lunch or dinner with a plant-based twist on classic buffalo flavors.

  • Total Time: 35 minutes
  • Yield: 3 servings

Ingredients

Tofu and Coating

  • 450g block extra firm tofu, pressed and drained
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp avocado oil
  • 2 tbsp cornstarch
  • 1 tsp thyme
  • 1/4 tsp black pepper

Buffalo Sauce

  • 1/4 cup vegan buffalo sauce

Vegan Ranch Sauce

  • 2 tbsp tahini
  • 1 tbsp vegan plain unsweetened yogurt
  • 1/2 tbsp apple cider vinegar
  • Juice of half a lemon
  • 1/2 tsp garlic powder
  • 1 tsp dry dill
  • Pinch of salt
  • 1-2 tbsp water to thin to your liking

Buffalo Tahini Sauce

  • 2 tbsp tahini
  • 5-6 tbsp hot sauce
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp soy sauce
  • Juice of half a small lemon

Additional Ingredients for Assembly

  • Shredded lettuce
  • Flatbread, pita or gluten-free wraps
  • Sliced scallions
  • Parsley

Instructions

  1. Preheat and prepare tofu: Preheat your oven to 425°F (220°C). Break the pressed tofu into 1-inch chunks and place them in a bowl. Add soy sauce, avocado oil, cornstarch, thyme, and black pepper. Toss everything well until the tofu pieces are evenly coated with the mixture.
  2. Bake tofu: Line a baking sheet with parchment paper or a silicone mat. Spread the coated tofu chunks evenly on the sheet. Bake in the preheated oven for 25 minutes, flipping the tofu pieces halfway through baking to ensure they become crispy and golden on all sides.
  3. Prepare sauces: While the tofu is baking, prepare the homemade sauces. Mix the ingredients for the buffalo tahini sauce in one jar until smooth. In a separate jar, combine all vegan ranch sauce ingredients and mix until you achieve a smooth, creamy consistency. Adjust thickness with water to your liking.
  4. Toss tofu with buffalo sauce: Once the tofu is baked and crispy, transfer it to a bowl and toss it with the vegan buffalo sauce so each piece is well coated.
  5. Assemble wraps: Spread the vegan ranch sauce over the flatbread or pita. Add a layer of shredded lettuce, then spoon on several chunks of the buffalo tofu. Drizzle with additional buffalo tahini sauce if desired. Top with sliced scallions and parsley for freshness. Wrap it up and enjoy immediately.

Notes

  • Pressing the tofu well removes excess moisture and helps it crisp up better in the oven.
  • If you want extra crispy tofu, you can broil the last 2-3 minutes but watch carefully to prevent burning.
  • Feel free to customize the heat level by adjusting the amount of hot sauce in the buffalo tahini sauce.
  • These wraps can be made gluten-free by using gluten-free wraps or pita bread.
  • Leftover baked tofu is great for salads, grain bowls, or as a protein snack.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner, Vegan Wraps
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/buffalo-tofu-wraps-with-vegan-ranch-and-spicy-tahini-sauce-recipe/