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Buffalo Tofu Wrap

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 2 tablespoons arrowroot powder
  • 14 ounce block of tofu well drained
  • salt and pepper
  • ¼ cup hot sauce I love Frank’s!
  • 1-2 tablespoons melted coconut oil if you don’t like it too spicy, use 2 tablespoons
  • 4 sandwich wraps
  • 4 oz romaine lettuce
  • 2 avocadoes peeled, pitted, and sliced
  • 2 large carrots julienned
  • 4 tablespoons Ranch dressing

Instructions

  • Preheat the air fryer to 400 degrees. Dust a baking sheet with half of the arrowroot powder and set aside.
  • Slice the block of tofu into ¼” thick slabs crosswise, yielding about 12 pieces. Place the tofu on a baking sheet dusted with half of the arrowroot powder. Sprinkle the tofu with the remaining arrowroot powder. in a bowl and toss with arrowroot to coat. Season with salt and pepper. Place in the air fryer and cook for 10-15 minutes or until crispy and firm.
  • While tofu cooks, make the buffalo sauce. In a large bowl, whisk together the coconut oil and hot sauce. Once tofu is cooked, place it in the bowl with the hot sauce and toss to coat.
  • Build the sandwiches. Place each wrap down on a flat surface and evenly divide the lettuce. Then, evenly divide the avocado and celery. Then, top with tofu and drizzle any remaining sauce from the bowl on top of the tofu. Top with carrots and drizzle with Ranch sauce. Roll like a burrito, slice, and use toothpicks to keep intact. Serve.