Buffalo Shredded Tofu Wrap (33g protein!)
Filling and flavourful, these buffalo tofu wraps are filled with tender, oven baked shredded tofu and rolled up with a creamy ranch-inspired slaw. A whopping 33 grams of plant-based protein, perfect for a quick weeknight dinner or meal prep for lunch!
Ingredients
Buffalo Shredded Tofu
- 2 x 12 ounce packages extra firm tofu patted dry
- ⅓ cup Frank's Red Hot Sauce
- 2 tablespoons avocado oil or your fave oil
- 2 teaspoons garlic powder or half the amount of low FODMAP garlic powder
- 2 teaspoons onion powder or omit for Low FODMAP
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Ranch-ish Slaw
- 200 g coleslaw mix I use half a bag of Taylor Farms coleslaw
- ⅓ cup vegan mayo I like Hellmann's vegan
- 2 teaspoons dijon mustard
- ¼ teaspoon garlic powder or swap low FODMAP garlic powder
- ¼ teaspoon onion powder or omit for low FODMAP
- ¼ teaspoon salt
- ¼ cup lightly packed fresh dill chopped
- 2 tablespoons chopped fresh chives
For Serving
- 4 extra large tortillas whole grain, gluten free or low FODMAP
Instructions
- Preheat oven to 400℉ (205℃) and prepare a large rimmed baking sheet with parchment. Grate the tofu using a box grater directly on the baking sheet.
- In a small bowl, whisk the hot sauce, oil, garlic and onion powders, salt and cayenne pepper. Pour over the tofu (get every last drop!) and using your hands, toss and work the sauce evenly through the tofu.
- Spread the tofu evenly across the baking sheet and bake for 20-25 minutes, stirring after 15 minutes, until the tofu looks a bit shrunken and dry in some parts.
- In a medium bowl, whisk the mayo, Dijon, garlic and onion powders and salt. Add the coleslaw, dill and chives and toss well.
- Place a whole wheat wrap on your counter. Add ¼ of the tofu mix, horizontally along the middle of the wrap. Add ¼ of the slaw on top. Wrap by folding in the sides first, then tightly fold over the bottom half of the wrap and roll.
- Leftovers keep, stored separately, for 3 days in the fridge and wraps are great cold.
Notes
The tofu and slaw also make a great bowl! I would add some crushed tortilla chips or leftover rice and maybe some diced celery and carrot.