These Crispy Buffalo Tofu Lettuce Wraps are easy to make and great for a flavorful and filling lunch or dinner. You can load them up with crunchy, fresh vegetables, feta or blue cheese, and ranch dressing. These plant-based buffalo tofu wraps are packed with protein but also light and refreshing.
This buffalo tofu is one of my favorite recipes! It’s much easier to prepare than you’d think, and the flavor and texture are perfect. These Buffalo Tofu Lettuce Wraps are light, refreshing, flavorful, and filling. Enjoy them for lunch or a nice summer dinner!
Lettuce wraps are a great summer meal idea. They’re not as heavy as a flour tortilla, and they taste great loaded up with your favorite toppings. I like to serve these Buffalo Tofu Lettuce Wraps with a side of chips or fries. I hope you enjoy them!
Buffalo Tofu Lettuce Wrap Recipe Ingredients
- Tofu—I like to use super-firm, high-protein tofu from Trader Joe’s or Sprouts. All you need to do is pat it dry; no pressing is needed. If you can’t find super-firm tofu, you can use extra-firm and make sure to press it for about 15 minutes.
- Batter – The batter is made using all-purpose flour, milk (plant-based), and spices. I like to add paprika, granulated garlic, salt, and pepper.
- Panko – I like to use panko to make the tofu extra crispy, but regular bread crumbs will also work. If you don’t have breadcrumbs, you can also use crushed-up crackers.
- Lettuce – Use lettuce that can be used as a wrap. I recommend romaine or butter lettuce.
- Optional Toppings – You can top these buffalo tofu lettuce wraps with anything you like. I used thinly sliced celery, carrots, red onion, avocado, and cucumber. I also added some feta cheese or blue cheese and some ranch dressing. Let me know if you have questions about what to top yours with!
How To Make Buffalo Tofu Lettuce Wraps
- Preheat the oven to 450 degrees F. Pat your tofu dry and press if needed. You can either cut the tofu into little bite-sized pieces or tear it into chunks. I like to tear mine into chunks because it gives the tofu more nooks and crannies for the sauce to get stuck in.
- Add the flour and spices to a large bowl. Give it a quick mix, and then add the milk. Whisk together until you have a thick batter. Add the tofu chunks to the bowl and gently mix until the tofu is completely coated in the batter.
- Pour the panko over the tofu and carefully mix until the tofu is coated with the panko. The panko should stick pretty well to the tofu, but you can also use your fingers to press it on if there are any parts of the tofu lacking in the batter.
- Spray a large sheet pan with cooking spray and carefully dump the tofu onto the pan. Use your hands to spread the tofu, ensuring it’s in a single layer and not stuck together. Spray the top of the tofu with more cooking spray and place in the oven. Bake tofu until golden brown and crispy, 15-20 minutes, flipping halfway through.
- Remove the tofu from the oven and add it to a medium bowl.Pour the buffalo sauce over it and mix until the tofu is completely coated with the sauce.
- Assemble your lettuce wraps: Carefully pull apart your head of lettuce so that you have some good-sized lettuce wraps. Add a few spoonfuls of the buffalo tofu to each wrap, and then top with your favorite toppings.
Buffalo Tofu Wraps Frequently Asked Questions
- Can this recipe be made gluten-free? Yes, just use GF panko breadcrumbs.
- Are these buffalo tofu lettuce wraps vegan? No. I topped mine with feta cheese, but this recipe can easily be vegan. Just make sure to use plant-based milk for the batter.
- Can these lettuce wraps be made ahead of time? The tofu is crispiest immediately out of the oven but can be reheated in the microwave, stovetop, or oven. It might not be as crispy when reheated, but it will still be good.
- What kind of buffalo sauce should be used? I’ve made my own buffalo sauce in the past, but I don’t handle spicy food too well, so I’ve recently been loving Sweet Baby Ray’s mild buffalo sauce.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Delicious Tofu Recipes?
Balsamic Tofu Sandwiches with Pesto
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Buffalo Tofu Lettuce Wraps
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
These Crispy Buffalo Tofu Lettuce Wraps are easy to make and great for a flavorful and filling lunch or dinner! You can load them up with crunchy, fresh vegetables, feta or blue cheese and ranch dressing! These plant based buffalo tofu wraps are packed with protein, but also light and refreshing.
Ingredients
Scale
- 1 (16 oz) package super firm, or extra firm tofu
- 1/3 cup plain plant based milk, or regular milk
- 1/3 cup all purpose flour, or gluten free all purpose flour
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 head romaine lettuce or butter lettuce
- Optional toppings: celery, carrots, cucumber, avocado, feta cheese, blue cheese, ranch dressing, blue cheese dressing
Instructions
- Pre-heat oven to 450 degrees F. Pat your tofu dry and press, if needed. You can either cut the tofu into little bite sized pieces or you can tear it into chunks. I like to tear mine into chunks because it makes the tofu have more nooks and crannies for the sauce to get stuck in.
- To a large bowl, add the flour and spices. Give it a quick mix and then add in the milk. Whisk together until you have a thick batter. Add the tofu chunks into the bowl and gently mix until all the tofu is completely coated in the batter.
- Pour the panko over the tofu and carefully mix together until the tofu is coated with the panko. The panko should stick pretty well to the tofu, but you can also use your fingers to press it on, if there are any parts of the tofu that are lacking in batter.
- Spray a large sheet pan with cooking spray and carefully dump the tofu onto the pan. Use your hands to spread the tofu out, making sure it’s in a single layer and not stuck together. Spray the top of the tofu with more cooking spray and place in the oven. Bake tofu until golden brown and crispy, 15-20 minutes, flipping halfway through.
- Remove tofu from the oven and add to a medium sized bowl. Pour the buffalo sauce over and mix until tofu is completely coated with the sauce.
- Assemble your lettuce wraps: carefully pull apart your head of lettuce so that you have some good sized lettuce wraps. To each wrap, add a few spoonfuls of the buffalo tofu and then top with your favorite toppings.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Vegetarian, Lunch
- Method: Oven
- Cuisine: American
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