Buffalo Tofu Wrap is a tasty, spicy meal that packs a punch with crispy tofu coated in tangy buffalo sauce, wrapped up with fresh veggies and a cool, creamy dressing. It’s a great way to enjoy the flavors of classic buffalo wings but in a lighter, plant-based form that’s perfect for lunch or dinner. The combination of crunchy tofu and crunchy greens makes every bite interesting and satisfying.
I love making Buffalo Tofu Wrap when I want something quick but full of flavor that doesn’t leave me feeling heavy. I usually toss the tofu in just enough sauce to get that spicy kick without it being messy, and then I add crunchy lettuce and a hint of cooling ranch or blue cheese dressing to balance the heat. It feels like a fun, fresh twist on a buffalo chicken meal, and my friends always ask for the recipe when I serve it.
These wraps are super easy to customize too. I sometimes add sliced avocado or shredded carrots for extra texture and nutrition, and they hold together really well if I wrap them up tight in a tortilla. I find they’re perfect for packing in a lunchbox or taking on a picnic. It’s a simple way to bring that bold buffalo flavor into your day with a plant-friendly twist that everyone enjoys.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best here because it holds its shape and crisps well. Pressing it removes water so it fries nicely. If you’re short on time, some store-bought pre-pressed tofu can work too.
Buffalo Sauce: A good buffalo sauce brings the heat and tang. You can use store-bought or make your own with hot sauce and vegan butter. For a milder option, mix the sauce with a little more vegan butter or add honey if not vegan.
Flour & Plant Milk: The batter coating gives tofu a crispy crust. Chickpea flour is a great gluten-free alternative that adds a nice flavor. Any unsweetened plant milk works well to bind the batter.
Veggies: Romaine lettuce, cucumber, tomato, and red cabbage add crunch and freshness. Feel free to swap or add your favorites like spinach, shredded carrots, or avocado for creaminess.
Dressing: Vegan ranch or blue cheese dressing cools the spiciness and adds creaminess. If dairy is okay, traditional versions work too. Or try a simple garlic yogurt or tahini sauce.
How Do You Get Crispy Tofu That Holds Buffalo Sauce Well?
Getting crispy tofu is the key to a good buffalo wrap. Here’s how I do it:
- Press tofu for at least 20 minutes to squeeze out water; this helps it crisp up.
- Cut tofu into even strips for uniform cooking.
- Make a batter with flour and plant milk—this coating crisps when fried.
- Use medium heat oil and fry tofu strips evenly until golden on all sides.
- Drain on paper towels to remove excess oil before tossing in buffalo sauce.
- Coat tofu right before assembling to keep it crispy; too early and it can get soggy.
This method ensures a crunchy outside with a tender inside, perfect for holding up to the buffalo sauce without falling apart inside your wrap.
Equipment You’ll Need
- Non-stick skillet – perfect for frying tofu evenly without sticking.
- Mixing bowls – handy for batter and tossing tofu in buffalo sauce.
- Spatula or tongs – helps flip tofu strips carefully while frying.
- Paper towels – essential to drain excess oil from fried tofu.
- Knife and cutting board – for chopping tofu and slicing veggies cleanly.
Flavor Variations & Add-Ins
- Swap tofu with tempeh for a nuttier flavor and firmer texture.
- Use shredded cheddar or vegan cheese to add melty richness inside the wrap.
- Add sliced avocado for creaminess that balances the spicy buffalo sauce.
- Mix in pickled jalapeños for extra tang and heat when you want a bolder kick.
How to Make Buffalo Tofu Wrap?
Ingredients You’ll Need:
For The Tofu:
- 14 oz (400 g) firm or extra-firm tofu, pressed and cut into strips
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 cup unsweetened plant-based milk (e.g., almond or soy milk)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil for frying
- 1 cup buffalo sauce (store-bought or homemade)
For The Wrap:
- 4 large whole wheat or flour tortillas
- 1 cup romaine lettuce leaves
- 1/2 cucumber, sliced into thin strips
- 1 tomato, sliced
- 1/4 cup red cabbage, shredded
- 1/4 cup vegan ranch dressing or blue cheese dressing
How Much Time Will You Need?
This recipe takes about 30 minutes total. It includes 20 minutes to press the tofu, 10 minutes to prepare and fry the tofu strips, and a few minutes to assemble the wraps.
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu for at least 20 minutes to remove excess moisture, then cut it into strips about 1/2 inch thick.
2. Make the Batter:
In a bowl, whisk together the flour, plant milk, garlic powder, smoked paprika, salt, and pepper to create a smooth batter.
3. Fry the Tofu:
Heat olive oil in a skillet over medium heat. Dip each tofu strip in the batter to coat thoroughly, then fry in the hot oil for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
4. Coat With Buffalo Sauce:
Immediately toss the fried tofu strips in buffalo sauce until well coated.
5. Assemble the Wraps:
Warm the tortillas briefly to make them pliable. Lay each tortilla flat and add a layer of romaine lettuce. Place buffalo tofu strips on the lettuce, then add cucumber slices, tomato, and shredded red cabbage. Drizzle with vegan ranch or blue cheese dressing.
6. Wrap and Serve:
Fold the sides of the tortilla in, roll tightly into a wrap, then slice diagonally. Serve immediately with extra buffalo sauce or dressing if you like.
Can I Use Frozen Tofu for This Recipe?
Yes, but thaw it completely and press out the excess water before using. Frozen tofu has a firmer texture that can work great for frying and absorbing the buffalo sauce.
How Can I Make This Wrap Gluten-Free?
Use chickpea flour instead of all-purpose flour for the batter, and choose gluten-free tortillas. Most plant milks and sauces are naturally gluten-free, but double-check labels just to be sure.
Can I Prepare Buffalo Tofu Ahead of Time?
You can fry the tofu strips and toss them in buffalo sauce in advance, then keep them refrigerated for up to 2 days. Reheat gently in a pan before assembling the wraps to keep them crispy.
What’s a Good Alternative to Vegan Ranch Dressing?
If you don’t have vegan ranch, plain vegan yogurt mixed with garlic powder, lemon juice, and fresh herbs makes a tasty, creamy substitute that pairs well with the spicy buffalo tofu.
