Buffalo Tofu Wrap
557kcal
Ingredients
For The Buffalo Tofu:
- 400 g extra-firm tofu
- 2 tablespoon cornflour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- salt & pepper to taste
- 1 tablespoon olive oil
- 60 ml buffalo sauce
For The Ranch-Style Dressing
- 50 g Greek yoghurt or vegan alternative
- 1 handful fresh parsley chopped (~¼ cup)
- 1 lemon juiced
- 0.5 teaspoon garlic powder
- salt and pepper
To Make The Wraps:
- 2 tortilla wraps
- 1 cup shredded coleslaw mix
- ⅓ cup grated cheese
Method
- Drain your tofu and pat it dry. Cut the tofu into cubes and coat it with the cornflour, seasonings, and oil. Gently toss the tofu to ensure it's evenly coated.400 g extra-firm tofu, 2 tablespoon cornflour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon oregano, salt & pepper to taste, 1 tablespoon olive oil
- Place the tofu in the air fryer at 200C | 395F for 15-20 minutes until crispy and golden. If cooking your tofu in the oven, bake it for 20 - 25 minutes at 200C | 395F.
- While the tofu is cooking, make the Greek yogurt dressing. Combine the Greek yogurt, chopped parsley, garlic powder, salt, black pepper, and lemon juice. Taste the dressing and adjust your ingredients according to your preferences.50 g Greek yoghurt, 1 handful fresh parsley, 0.5 teaspoon garlic powder, salt and pepper, 1 lemon
- Scoop out some of the sauce for dipping, then combine the coleslaw vegetables with the rest of the sauce.1 cup shredded coleslaw mix
- Once your tofu is cooked, coat it in the buffalo sauce.60 ml buffalo sauce
- Warm your wraps, and load them up with the tofu, coleslaw, and some grated cheese.2 tortilla wraps, ⅓ cup grated cheese
- Wrap your buffalo tofu wraps and cook them in a pan for a couple of minutes on each side or until the wrap is crunchy and golden.
- Serve with the leftover Greek yogurt dressing to dip!
Nutrition
Serving1gCalories557kcalCarbohydrates62gProtein31gFat24gSaturated Fat4gPolyunsaturated Fat18gCholesterol2mgSodium1445mgFiber9gSugar10g
Notes
These wraps are best served hot when you've just rolled them, but they're also fantastic to prep and eat cold for your lunches throughout the week.
If you want to keep your wraps for later, I would recommend only storing an assembled wrap for 12/24 hours for your lunch the next day. If you've made a bigger batch of everything, store the ingredients separately in airtight containers for 4-5 days and assemble the wraps when you're ready to eat.