Crispy Buffalo Tofu Wraps with Vegan Ranch by Kiramukerji

Ingredients

• 1 block extra-firm tofu
• Salt (for boiling water)
• 3–4 tbsp cornstarch
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 3–4 tbsp non-dairy milk (almond milk)
• 1 cup panko breadcrumbs
• 3–4 tbsp buffalo sauce
• 2 high-protein tortillas
• ½ cup vegan mayo
• 1.5 tsp fresh lemon juice
• ½ tsp apple cider vinegar
• 1 clove garlic, grated
• ¼ tsp Dijon mustard
• ¼ tsp onion powder (for ranch)
• 1–2 tsp fresh dill
• 1.5 tsp fresh chives, chopped
• 1.5 tsp nutritional yeast
• 1 cup red cabbage, shredded
• 1 medium carrot, shredded
• Squeeze of lime juice
• Pinch of salt (for slaw)

Instructions

1. Make the ranch first: whisk together vegan mayo, lemon juice, apple cider vinegar, grated garlic, Dijon mustard, onion powder, dill, chives, and nutritional yeast. Season with salt and pepper, taste and adjust herbs, then refrigerate while you prep everything else.
2. Cut or tear tofu into bite-sized chunks. Bring a pot of salted water to a boil and cook tofu for 5 minutes, then drain and pat dry.
3. Set up a dredging station: mix cornstarch with garlic powder, onion powder, smoked paprika, salt, and pepper in one bowl; pour almond milk into a second bowl; place panko in a third bowl.
4. Coat each tofu piece in the seasoned cornstarch, dip in almond milk, then press firmly into panko to coat all sides.
5. Air fry at 390°F for 18–22 minutes, flipping halfway, until golden and crispy.
6. While tofu cooks, toss shredded red cabbage and carrot with a squeeze of lime and a pinch of salt. Add enough ranch to coat and set aside.
7. Once tofu is done, toss immediately in buffalo sauce until fully coated.
8. Warm tortillas, then layer slaw followed by buffalo tofu in the center of each tortilla. Roll tightly and place seam-side down in a dry pan over medium heat for 1–2 minutes per side until golden and crispy.
9. Serve with remaining ranch on the side for dipping.