What to Put in a Tofu Wrap?

Aside from shredded tofu and slaw, add extras like avocado, spinach, roasted peppers, or crunchy cucumber slices.

How Many Calories Are in a Tofu Wrap?

The calorie count varies, but a typical tofu wrap ranges from 300–450 calories depending on fillings.

Can you meal prep Buffalo Shredded Tofu Wraps?

Yes, Buffalo Shredded Tofu Wraps are great for meal prep. Store the shredded tofu and slaw separately in airtight containers in the fridge for up to 3 days. Assemble the wraps just before eating to keep the tortillas fresh and prevent sogginess.

What’s the best tortilla for Buffalo Shredded Tofu Wraps?

Whole grain, gluten-free, or low-FODMAP tortillas all work well depending on your dietary needs. For extra flavor, try spinach or sun-dried tomato wraps to give your meal a vibrant twist.

Buffalo Shredded Tofu Wrap Recipe: The Best Vegan Twist Ever

How To Make Buffalo Shredded Tofu Wrap

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These Buffalo Shredded Tofu Wraps are a spicy, tangy, and creamy plant-based meal featuring baked shredded tofu tossed in buffalo sauce, paired with a fresh dill ranch slaw and wrapped in warm tortillas. Perfect for a quick, satisfying lunch or dinner.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 wraps 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 x 12 ounce packages extra firm tofu, patted dry
⅓ cup Frank’s Red Hot Sauce
2 tablespoons avocado oil (or preferred oil)
2 teaspoons garlic powder (or half for low FODMAP)
2 teaspoons onion powder (omit for low FODMAP)
1 teaspoon salt
½ teaspoon cayenne pepper
200 g coleslaw mix (half a bag of Taylor Farms coleslaw)
⅓ cup vegan mayo (Hellmann’s vegan recommended)
2 teaspoons Dijon mustard
¼ teaspoon garlic powder (or low FODMAP alternative)
¼ teaspoon onion powder (omit for low FODMAP)
¼ teaspoon salt
¼ cup fresh dill, chopped
2 tablespoons fresh chives, chopped
4 extra large tortillas (whole grain, gluten free, or low FODMAP)

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Instructions

Preheat oven to 400℉ (205℃) and line a large rimmed baking sheet with parchment paper.
Grate the extra firm tofu using a box grater directly onto the prepared baking sheet.
In a small bowl, whisk together Frank’s Red Hot Sauce, avocado oil, garlic powder, onion powder, salt, and cayenne pepper.
Pour the sauce over the grated tofu and use your hands to toss and coat evenly.
Spread the tofu evenly across the baking sheet and bake for 20-25 minutes, stirring halfway through, until slightly shrunken and crisp in parts.
Meanwhile, in a medium bowl, whisk vegan mayo, Dijon mustard, garlic powder, onion powder, and salt. Add coleslaw mix, fresh dill, and chives. Toss well to combine.
To assemble, place a tortilla on your counter, add ¼ of the shredded tofu horizontally across the middle, and top with ¼ of the ranch slaw.
Fold in the sides of the tortilla, then tightly roll up the wrap from the bottom.
Serve immediately or store components separately for up to 3 days in the refrigerator. Wraps are delicious served cold.

Notes

For a spicier kick, add extra cayenne or a drizzle of buffalo sauce before wrapping.
Use gluten-free or low FODMAP tortillas for dietary preferences.
Leftover tofu and slaw can be used in salads or rice bowls.
Wraps hold well in the fridge and are perfect for meal prep.

Nutrition

Serving Size: 1 wrap
Calories: 380
Sugar: 3g
Sodium: 850mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 19g
Cholesterol: 0mg

Find it online: https://deliceflash.com/buffalo-shredded-tofu-wrap-recipe/