Description
This buffalo ranch tofu wrap is bold, smoky, and high-protein. Packed with veggies and flavor, it’s the ultimate plant-based lunch wrap.
Ingredients
Scale
- 2 flour tortillas
- 1 package Big Mountain Foods soy-free fava bean tofu, shredded
- Seasonings: 2 tsp chicken-style seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, black pepper to taste
- 1-2 tbsp coconut aminos
- 1 tbsp liquid smoke
- Avocado oil spray
- 4 tbsp Greek yogurt
- 2 tbsp vegan mayo
- 2 tbsp coconut milk
- Juice of 1/2 lemon
- 1 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- Dill, salt, pepper to taste
- 1 bell pepper, chopped
- 1/2 red onion, chopped
- Spring mix
- Cheese of choice
- Buffalo sauce
Instructions
- Reheat oven to 450°F (230°C). Spread shredded tofu on a baking sheet, season with spices, coconut aminos, and liquid smoke. Spray with avocado oil and bake for 15 min.
- Mix ranch ingredients until smooth. Reserve half.
- Toss baked tofu with buffalo sauce and half the ranch.
- Assemble wraps with spring mix, bell pepper, onion, cheese, tofu mixture, and extra drizzle of ranch/buffalo sauce.
- Wrap tightly and serve warm.
- Tip: Swap flour tortillas for whole wheat or gluten-free wraps.