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Vegan Crispy Buffalo Tofu Wrap


We LOVE the taste of anything done buffalo style, and these wraps are sure to be a crowd pleaser! Even the carnivores in our family devoured them!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Wraps

Ingredients

  • Ingredients:
  • 4 large Dempster’s 100% Whole Grains Ancient Grains tortillas
  • 1 x 350g. package extra firm tofu cut into 8 long sticks
  • 2 tablespoon corn starch
  • vegetable oil
  • ½ teaspoon sea salt
  • 1 tablespoon garlic powder
  • 1 cup Panko bread crumbs
  • 1 cup of unsweetened almond milk to dredge the tofu
  • 1 romaine lettuce heart washed with the stem end cut off
  • ¼ cup vegan Caesar salad dressing
  • 2 small tomatoes cut in quarters
  • 1 avocado sliced
  • ¼ small red onion cut into slices
  • hot sauce I used Frank’s Hot Sauce

Instructions

  1. Using a paper towel or clean dish towel, pat the tofu dry. In a large shallow bowl or pie plate, toss the tofu in the corn starch to lightly coat. In another large shallow bowl or pie plate, combine the panko, sea salt, garlic powder and cornstarch. Dredge the tofu in unsweetened almond milk and lightly coat in the panko mixture. Set aside.
  2. Toss the romaine lettuce leaves (I keep them whole as they are easier to roll) in the Caesar dressing and set aside.
  3. In a medium frying pan heat ½” of oil on medium high heat. Cook the tofu on all sides (you should only have to turn it once) until it is lightly browned, about 4 minutes per side. When done, toss the sticks in hot sauce (if you aren’t going to assemble them right away, put the hot sauce on just before serving).
  4. To assemble, place your Dempster’s 100% Whole Grains Ancient Grains tortilla on a flat surface and layer two romaine lettuce leaves, two tofu ‘sticks’, ¼ of the avocado, two wedges of tomato and a couple of rings of red onion in the centre of the wrap. Tightly roll the wrap-up. Repeat this process with the remaining three wraps and enjoy!