Buffalo Tofu wrap with chickpea tofu. Soy-free Chickpea flour Tofu tossed in buffalo sauce with celery, spinach, cucumbers and vegan ranch. Easy weekday meal Recipe. Makes 3 or 4 wraps. Vegan Soy-free Recipe. Glutenfree with gf wraps or as a salad bowl.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 3 servings
  • Category: wrap
  • Cuisine: American

Ingredients

  • 1.5 cups Chickpea Tofu (cubed or regular firm Tofu pressed and cubed)

Buffalo Sauce mix:

  • 2 tbsp hot sauce
  • 1.5 tbsp sriracha
  • 1/2 tsp white vinegar
  • 2 tsp extra virgin olive oil or melted vegan butter

Other additions:

  • 1 recipe celery ranch sauce or other vegan ranch or Follow Your heart ranch or creamy dressing of choice ((see notes))
  • baby spinach or greens
  • chopped celery
  • chopped cucumber or other veggies
  • Wheat or other tortillas (or pita bread)

Method

Make the chickpea tofu in advance:

  1. Prepare the chickpea tofu according to instructions.

Make the buffalo tofu wraps:

  1. Mix the ingredients under buffalo sauce. Use 1.5 cups chickpea tofu cubed into small cubes. Toss in the sauce and let it sit for a few minutes while you prep the other ingredients.
  2. Blend up the ranch sauce. Mix chopped celery into some of the ranch. Chop or prep veggies.
  3. Warm the tortillas (optional). Arrange spinach or greens, and cucumbers. Add a dash of salt and pepper. Add a good helping of the buffalo chickpea tofu. Top with celery + ranch mix. Fold and serve with extra ranch on the side. Or make bowls out of the greens, buffalo tofu, celery, veggies and vegan ranch dressing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.