Quick & Easy Buffalo Tofu Wraps
These vegan buffalo tofu wraps are saucy with the right amount of spice. Easy to assemble for a quick easy lunches throughout the week.
One of the things I looked forward to most when I used to travel to work as lunch. And not for the obvious reasons, but more so for the lunch itself. I always made it a point to make lunches interesting, but also practical. My go-to options were colorful salads, bento boxes, and loaded wraps.
These buffalo tofu wraps were an exact meal I used to take with me a lot. One of my favorite parts about it was making the homemade buffalo sauce to go with it. It’s creamy, spicy, tangy and just went so well with the tofu. Now, I’m ready to share this fun lunch idea with you too.
Why You’ll Love This Buffalo Tofu
- Uses simple homemade sauces made without butter
- Filling and loaded with plant-based protein
- No frying required, the tofu is baked and perfectly crispy
- Budget friendly and perfect to meal prep for the week
- The buffalo tofu is versatile and great on top of bowls and salads
- Vegan and nut-free
Key Ingredients and Substitutions
- Tofu: I used extra firm tofu and pressed excess water out using a tofu press. To save time, you can opt for super firm tofu, which doesn’t require any pressing.
- Cornstarch: Helps to crisp up the tofu, but you can also use arrowroot starch if that is what you have.
- Soy Sauce: Gives our tofu and buffalo sauce more umami flavor without having to fully marinade it.
- Tahini: This is our butter substitute, so be sure to use a good quality tahini that isn’t bitter, like this one. If you are not a fan of tahini, you can also use cashew butter or some coconut cream as an alternative.
- Hot Sauce: Use your favorite hot sauce. I personally opt for this classic hot sauce as it is packed with flavor and the right amount of heat and tang.
- Apple Cider Vinegar: Used in both sauces to enhance the tang. You can also use regular white vinegar if in a pinch.
- Lemon: Fresh lemon juice is highly recommended.
- Maple Syrup: Helps balance the tang and spice in our buffalo sauce. You can also use agave syrup if you prefer.
- Whole Grain Pita: I went with pita, but you can choose a regular wrap or gluten-free wrap to personalize your meals to your convenience or nutrition needs.
How to Make Vegan Buffalo Tofu Wraps
This tofu recipe is very easy to make. Start by coating your tofu with soy sauce, oil, cornstarch, thyme and pepper. Place on a lined baking sheet making sure the tofu is spread out in a single layer. Flip the tofu half way through.
As the tofu bakes, you can prepare your buffalo tahini sauce and tahini ranch sauce separately and chop any vegetables you wish to include in your wrap.
After the tofu finishes add to a bowl and toss to coat with the buffalo sauce. Now you can assemble your wrap. Spread your wrap or pita with the ranch, top with the shredded lettuce, the buffalo tofu, any herbs you like and then extra tahini ranch if desired.
Expert Tips
- Adjust the spices for the tofu to your liking. I kept it simple by using just thyme and pepper, but you can add some more herbs or smokiness depending on your preference.
- Buy pre-shredded veggies to save time. I try to buy whole veggies in bulk to save on money, but if you are someone that doesn’t like chopping, buying the pre-shredded lettuce can be a huge time saver.
- Add more vegetables. If you have time, you can definitely bulk this meal up even more by adding extra roasted veggies. I prefer to chop up some cauliflower and roast with some oil, salt, pepper and garlic.
- Spread your tofu out into a single layer on a baking sheet. Giving space in between the tofu pieces will ensure that the tofu crisps up as it bakes.
Frequently Asked Questions
Yes, these wraps were intended for meal prepping to help make lunches easier. You can make the tofu in advance as well as the sauces. Coat the tofu in the buffalo sauce and store separate from the bread and lettuce. Then assemble on the day you wish to eat it.
You can store the buffalo tofu in an airtight container and place in the fridge for up to 4 days. The sauces should also be stored in airtight containers and can be left in the fridge for up to 7 days.
Buffalo sauce is spiced with hot sauce. If you prefer a sauce that isn’t as spicy, you can opt to just double the ranch sauce and toss your tofu with it before adding to your wrap.
How to Serve
To assemble your wraps, spread some of the tahini ranch over top the flatbread then top with some shredded lettuce the buffalo tofu and enjoy with some extra herbs and scallions.
You can also use the buffalo tofu as a protein to add to different salads or grain bowls. For extra veggies, feel free to serve with some roasted cauliflower on top or on the side.
More Easy Vegan Lunch Recipes
- Tahini Ranch Chickpea Salad Sandwich
- Zesty Lime Marinated Black Bean Bowls
- Garlic Sesame Noodles
- Lemon Garlic Marinated Chickpea Wraps
- Peanut Miso Chickpea Salad Stack
Buffalo Tofu Wraps
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These vegan buffalo tofu wraps are saucy with the right amount of spice. Easy to assemble for a quick easy lunches throughout the week.
Ingredients
Buffalo Tofu
- 1, 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
- 1/4 cup vegan buffalo sauce
To Assemble
- Vegan Ranch
- Shredded Lettuce
- Flatbread, Pita or Gluten-Free Wraps
- Sliced Scallions
- Parsley
Buffalo Tahini Sauce
- 2 tbsp tahini
- 5–6 tbsp of hot sauce
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tbsp soy sauce
- Juice of half a small lemon
Tahini 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
Instructions
- Preheat your oven to 425F. In a bowl, break up your tofu into 1 inch chunks and coat with the soy sauce, oil, cornstarch, thyme and pepper and toss to coat.
- Place the tofu on a lined baking sheet and bake in the oven for 25 minutes making sure to flip halfway through.
- If making the recommended homemade sauces, do so while the tofu is baking. Prep your buffalo tahini sauce and tahini ranch sauce separately in different jars. Mix both until completely smooth.
- Once the tofu is baked and crispy, add your baked tofu to a bowl and toss with the Buffalo sauce to coat.
- To assemble your pita, spread your vegan ranch overtop, add on the shredded lettuce, a few spoons of the buffalo tofu and any extra sauce you like. Sprinkle with herbs and scallions and enjoy.
Notes
To make this recipe simple, opt for premade sauces. If vegan, make sure to read ingredients and ensure the sauces are vegan.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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