Buffalo Tofu Wraps with Ranch Dressing

Name: Buffalo Tofu Wraps with Ranch Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 block firm tofu, pressed and cubed; 2 tbsp olive oil; 1/2 cup buffalo sauce; 4 large flour tortillas; 1 cup shredded lettuce; 1/2 cup chopped celery; 1/2 cup shredded carrots; 1/4 cup ranch or blue cheese dressing

Author: Tessa

Published: August 25, 2025

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Listen, I know what you’re thinking – tofu can be bland, right? Wrong! My Buffalo Tofu Wrap will make you a believer. This spicy, crunchy, flavor-packed meal became my go-to after one too many sad salads. The first time I made it, my carnivore roommate stole half my plate – that’s how good it is.

I’ve spent years perfecting this recipe, learning that the secret lies in pressing the tofu just right and getting that golden crisp before drowning it in tangy buffalo sauce. Wrapped up with cool, crunchy veggies and a drizzle of creamy dressing? Absolute perfection. It’s the kind of meal that makes you forget you’re eating vegetarian – and that’s coming from someone who once lived on chicken wings.

Buffalo Tofu Wrap - detail 2

Why You’ll Love This Buffalo Tofu Wrap

Trust me, this isn’t just another boring veggie wrap. Here’s why it’ll become your new obsession:

Crazy flavorful: That spicy buffalo kick paired with cool, crunchy veggies? Absolute magic.
Ready in 25 minutes: Faster than waiting for takeout on a busy weeknight.
Surprisingly healthy: Packed with protein and veggies, but tastes like guilty pleasure food.
Totally customizable: Swap dressings, adjust heat levels, or add your favorite extras.

The best part? Even buffalo wing purists won’t miss the meat once they try that crispy tofu texture.

Buffalo Tofu Wrap - detail 1

Ingredients for Buffalo Tofu Wrap

Okay, let’s talk ingredients – and I promise, nothing fancy here! These are all things you can grab on a quick grocery run (or probably already have in your fridge). But pay attention to those little details – they make all the difference between good and oh-my-goodness great wraps.

The Star Players

1 block (14-16oz) extra-firm tofu – pressed for at least 30 minutes (seriously, don’t skip pressing!) and cubed into 1-inch pieces
2 tablespoons olive oil – for getting that perfect golden crisp on our tofu
1/2 cup buffalo sauce – I’m loyal to Frank’s RedHot, but use your favorite brand

The Fresh Crew

4 large flour tortillas – the burrito-sized ones work best for easy rolling
1 cup shredded lettuce – iceberg for crunch or romaine if you’re feeling fancy
1/2 cup chopped celery – slice it thin so you get that refreshing bite in every mouthful
1/2 cup shredded carrots – buy pre-shredded or grate your own if you’ve got time

The Finishing Touch

1/4 cup ranch or blue cheese dressing – I’m team ranch all the way, but I won’t judge your blue cheese love

See? Nothing complicated. Now let me tell you my secret – that tofu needs to be really pressed. I wrap mine in paper towels, stick it between two plates, and put my heaviest cookbook on top (my old Joy of Cooking works perfectly). The drier it gets, the crispier it’ll fry up!

Equipment You’ll Need

Don’t worry – no fancy gadgets required here! Just grab:

A good skillet (nonstick or cast iron works great)
Tongs for flipping that tofu like a pro
A cutting board and sharp knife
Paper towels for pressing the tofu

That’s it – now let’s make some magic happen!

How to Make Buffalo Tofu Wrap

Alright, let’s get down to business! I’ve made this wrap more times than I can count, and I promise – once you get the hang of it, you’ll be whipping it up without even thinking. Here’s exactly how to get that perfect crispy tofu and perfectly balanced wrap every single time.

Step 1: Prepare the Tofu

This step is everything. Start with your block of extra-firm tofu – none of that silken stuff unless you want a mushy mess. Here’s how I do it:

Wrap the whole block in 3-4 layers of paper towels (or a clean kitchen towel if you’re feeling fancy).
Place it on a plate and put another plate on top.
Now add some weight – I use my heaviest cookbook, but a can of tomatoes works too!
Let it press for at least 30 minutes (I sometimes do an hour if I’ve got time).

After pressing, you’ll be amazed how much water comes out! Now cube it – aim for 1-inch pieces. Too small and they’ll disappear in the wrap; too big and they won’t get that perfect crisp.

Step 2: Cook the Tofu

Here’s where the magic happens. Heat your skillet over medium heat – not too hot or the tofu will burn before crisping. Add your olive oil and let it get nice and shimmery.

Now add those tofu cubes in a single layer – don’t crowd the pan or they’ll steam instead of crisp. Let them cook undisturbed for about 4-5 minutes until you see that gorgeous golden crust forming on the bottom. Flip them (tongs are your best friend here!) and repeat on the other sides. We’re going for golden brown all over – this usually takes me about 12-15 minutes total.

Now the best part – turn off the heat and pour in your buffalo sauce. Toss the tofu gently until every piece is beautifully coated. That sizzle sound? Music to my ears!

Step 3: Assemble the Wrap

Time to build your masterpiece! Warm your tortillas slightly (10 seconds in the microwave or 30 seconds in a dry skillet) – this makes them way more pliable and less likely to tear.

Here’s my perfect layering order:

Start with a generous handful of shredded lettuce right in the center
Add a layer of those crisp celery pieces
Sprinkle on the shredded carrots
Pile on that glorious buffalo tofu (about 1/4 of the batch per wrap)
Drizzle with your dressing of choice – I go zigzag for maximum coverage

Now the folding technique: fold the sides in first, then roll from the bottom up, tucking everything in snugly as you go. If you’ve ever rolled a burrito, same idea! Give it a gentle squeeze to hold its shape, then slice diagonally – because everything tastes better when it’s cut fancy, right?

And voila! You’ve just made a buffalo tofu wrap that’ll knock your socks off. Now try not to eat all four in one sitting – I dare you.

Tips for the Best Buffalo Tofu Wrap

After making these wraps more times than I can count, I’ve picked up some game-changing tricks you’ll want to know:

Press like your life depends on it: Seriously, 30 minutes minimum – wet tofu equals soggy disaster. I sometimes press mine overnight in the fridge if I’m planning ahead.
Adjust the heat: Start with 1/4 cup buffalo sauce if you’re sensitive to spice, then add more to taste. I mix in a teaspoon of honey sometimes to balance the heat.
Add some crunch: Toss in sliced cucumbers or avocado for extra freshness, or crushed tortilla chips if you’re feeling indulgent.
Make it ahead: Cook the tofu and store it separately – just reheat and sauce it right before assembling to keep that perfect texture.

Pro tip: If your tortilla keeps tearing, warm it for a few extra seconds – makes all the difference!

Variations for Your Buffalo Tofu Wrap

Listen, I love this recipe exactly as written – but some of my favorite versions came from kitchen experiments gone right! Here’s how to switch it up:

Not into tofu? Try cauliflower florets – roast them until crispy before tossing in sauce.
Gluten-free? Corn tortillas or lettuce wraps work beautifully.
Extra protein? Chickpeas make an amazing buffalo alternative with that same satisfying crunch.

The beauty? This wrap welcomes all your crazy ideas – I once added pickled jalapeños and never looked back!

Serving Suggestions

These wraps are fantastic on their own, but here’s how I like to take them to the next level:

Classic pairing: A simple side salad with ranch dressing for dipping
Game day vibes: Crispy sweet potato fries and extra buffalo sauce for dunking
Light lunch: Fresh watermelon slices or cucumber sticks to balance the heat

Pro tip: Serve with extra napkins – things might get messy (in the best way possible)!

Storage and Reheating

Here’s the deal – these wraps are best fresh, but if you’ve got leftovers (rare in my house!), store components separately. Keep tofu in an airtight container for 3 days – reheat in a dry skillet to revive the crisp. Assembled wraps? Eat within a few hours or the tortilla gets soggy. Pro tip: Pack the veggies and dressing separately for next-day lunches – assemble at work for that perfect crunch!

Nutrition Information

Okay, let’s talk nutrition – but remember, these numbers can vary based on your exact ingredients (especially that dressing you choose!). Here’s the general breakdown per wrap when I make it with my usual ingredients:

Calories: Around 320
Protein: 12g (Tofu for the win!)
Carbs: 32g
Fiber: 3g (Thanks to all those fresh veggies)
Sugar: 4g
Fat: 16g (But most is the good kind from olive oil)

Now, if you’re watching sodium like I sometimes do, you should know the buffalo sauce packs about 850mg per wrap. I sometimes use a low-sodium version or cut it with a little vinegar if I’m being extra careful. The beauty is – you’re getting actual veggies and plant-based protein here, unlike those fried chicken wraps that leave you crashing an hour later!

Frequently Asked Questions

I get questions about these wraps all the time – here are the ones that pop up most often with my real-talk answers:

Can I bake the tofu instead of pan-frying?
Absolutely! I do this when I’m feeling lazy. Just toss the pressed cubes with a little oil, spread them on parchment paper, and bake at 400°F for 25-30 minutes, flipping halfway. They won’t get quite as crispy, but still delicious. Pro tip: spray them with oil before baking for extra crunch!

Help! My tofu sticks to the pan. What am I doing wrong?
Oh honey, we’ve all been there! Make sure your pan is properly heated before adding oil, and that oil is hot before adding tofu. Nonstick or well-seasoned cast iron works best. And don’t move the cubes around too much – let them form that crust before flipping.

Can I make this gluten-free?
You bet! Just swap regular tortillas for gluten-free ones (I like the almond flour kind) and double-check your buffalo sauce – some brands sneak wheat in there. All the other ingredients are naturally GF!

How spicy is this really?
That totally depends on your sauce! Regular Frank’s has a nice kick but isn’t insane – my 8-year-old niece eats it. If you’re nervous, start with half the sauce and taste as you go. And that cooling ranch dressing is your best friend for balancing heat!

Can I prep this ahead for meal prep?
Yes – but with one rule: keep components separate until you’re ready to eat! Cooked tofu keeps 3 days in the fridge (sauce it right before eating), and chopped veggies stay crisp in containers. Just assemble wraps right before enjoying to avoid sogginess. I’ve even frozen the cooked tofu for quick future meals!

Okay, now it’s your turn! Whip up these Buffalo Tofu Wraps and prepare for your taste buds to do a happy dance. I want to hear all about your kitchen adventures – did you make it extra spicy? Add something wild like pickled onions? Maybe you discovered the perfect tofu-pressing hack? Drop your creations in the comments below (bonus points if you tag me in your messy, sauce-dribbled masterpiece photos!). Trust me, once you try this recipe, you’ll be hooked just like I am. Happy wrapping!