Cracking Buffalo Tofu Wraps

Looking for a protein‑rich, flavor‑burst meal that’s ready in under 30 minutes? These Buffalo Tofu Wraps combine the zing of American‑style buffalo sauce with crisp, garden‑fresh veggies and a creamy yogurt drizzle. Perfect for lunch, dinner, or a quick snack on the go!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz (400 g) firm tofu, pressed and cubed
• 2 tbsp hot sauce (adjust to taste)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 whole wheat tortillas (10" rolls)
• 1 cup shredded red cabbage
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced
• 2 tbsp plain Greek yogurt
• 1 tbsp chopped dill
• 1 tbsp fresh lemon juice
• Optional: crushed tortilla chips for topping

Instructions

1. Press the tofu to remove excess moisture, then cube into 1‑inch pieces.
2. In a bowl, whisk together hot sauce, olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper.
3. Add tofu cubes to the bowl, toss until well coated, then let marinate for 5 minutes.
4. Heat a non‑stick skillet over medium heat; cook tofu for 8‑10 minutes, turning occasionally until golden and crispy.
5. While tofu cooks, toss cucumber, cabbage, carrot, and tomatoes with lemon juice, dill, and a splash of yogurt to create a quick slaw.
6. Warm tortillas in a dry pan or microwave for 15 seconds, then lay a generous spoonful of slaw in the center of each.
7. Place 2‑3 crispy tofu cubes over the slaw, top with sliced avocado and a sprinkle of crushed tortilla chips.
8. Fold the edges over and roll tightly. Slice in half if desired and serve immediately.
9. If the wraps feel cold, reheat in a skillet for 1‑2 minutes on a low flame to warm the fillings.

Chef's Note

For an extra crisp bite, press the tofu in a cheese cloth for 30 minutes before seasoning.

Make-Ahead Tips

Store the marinated tofu and the slaw separately in airtight containers; assemble just before serving.

Substitutions

Use tempeh or garbanzo beans instead of tofu; swap whole wheat tortillas for spinach‑flavored or low‑carb wraps.