Description
Buffalo Tofu Wrap with Easy Vegan Ranch by Allie Petersen. Crispy buffalo tofu, romaine, carrots, avocado, vegan cheddar and creamy ranch.
Ingrédients
16 oz extra firm tofu, drained and pressed
1/3–1/2 cup cornstarch
1/3 cup unsweetened non-dairy milk
1/4 tsp garlic powder
1/4 tsp salt
1/2 cup buffalo sauce
2–3 cups chopped romaine
1/2 cup shredded vegan cheddar
1/2 cup matchstick carrots
1 avocado sliced
4 large tortillas
1 cup almond milk yogurt
2 tbsp lemon juice
1 tbsp vinegar
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 tbsp fresh dill
1 tbsp fresh parsley
Préparation
1. Preheat oven to 400F (204C).
2. Slice tofu into strips.
3. Mix cornstarch with garlic powder and salt.
4. Dip tofu in milk then cornstarch.
5. Bake 25 minutes, flip halfway.
6. Dip tofu in buffalo sauce.
7. Bake 5 more minutes.
8. Assemble wraps with ranch, romaine, carrots, cheese, avocado and tofu.
9. Roll tightly and grill if desired.
10. Mix all ranch ingredients in a bowl.
Notes
Healthy vegan ranch will taste lighter than mayo-based versions.
Use mild buffalo sauce for a less spicy option.
Use gluten-free or spinach wraps if preferred.
Store tofu 4 days; wraps 2 days without ranch.
Ranch keeps 7 days refrigerated.
- Temps de préparation: 5 minutes
- Temps de cuisson : 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 376
- Sugar: 7
- Sodium: 1815
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 7
- Protein: 14
- Cholesterol: 0
Mots clés: buffalo tofu wrap, buffalo tofu, vegan wrap