Want a quick and easy lunch idea? I’ve got you covered! This Buffalo Tofu Wrap is the perfect mid-day meal to keep you feeling full and satisfied all afternoon. The bold and spicy flavors of the buffalo sauce pairing with the crispiness of the fried tofu make this wrap nothing short of perfection. Try it out for yourself!

Ingredients:

• 1 block extra firm tofu
• 1/2 avocado (sliced)
• 1/2 cup shredded carrots
• 1 cup mixed greens
• 1 soft tortilla wrap
• 2 tbsp Vegan Ranch Dip (my own recipe linked)
• 2 tbsp buffalo sauce (I use Sweet Baby Ray’s Buffalo Wing Sauce)
• 1/3 cup cornstarch
• 1/3 cup non-dairy milk
• 1/4 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. With a paper towel, pat dry 1 block of extra firm tofu. Slice into thick strips and pat each strip dry again.
2. On a plate, combine cornstarch, garlic powder, and salt. Stir.
3. Fill a bowl with the non-dairy milk.
4. Dip tofu strips into the bowl of non-dairy milk and then dip into the cornstarch mixture, coating each piece thoroughly. Place cornstarch-coated strips into an air-fryer on 380 degrees and fry for 12 minutes (flipping each piece around the 6 minute mark).
5. Once tofu strips are finished frying and appear slightly brown and crispy, coat each piece with buffalo sauce and place onto a warmed tortilla wrap. Add shredded carrots, mixed greens, sliced avocado, and Vegan Ranch Dip. Wrap up tightly. Slice and enjoy!