Buffalo Tofu Wrap Recipes

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BUFFALO TOFU WRAP



Buffalo Tofu Wrap image

My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. -Deanna Wolfe, Muskegon, Michigan

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 cup shredded dairy-free cheddar-flavored cheese
1/2 cup vegan mayonnaise
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3 tablespoons Louisiana-style hot sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) extra-firm tofu, drained
6 spinach tortilla (8 inches)
1-1/2 cups fresh baby spinach

Steps:

  • In a large bowl, combine the first 9 ingredients. Crumble tofu into bowl; mix well. Spoon about 1/2 cup tofu mixture down center of each tortilla; top with spinach. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 452 calories, Fat 29g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.

BUFFALO TOFU WRAP



Buffalo Tofu Wrap image

One of the dining halls at my university is well known for their delicious weekly buffalo chicken wraps. It's become an event we call Buffalo Chicken Wednesday. I'm a vegetarian, so I would ask for everything but the chicken and order a veggie burger to put in instead. They must have caught on to this because they started offering buffalo tofu wraps along with the chicken. Here's my recipe for wraps that I make at home. Enjoy!

Provided by BB2011

Categories     Lunch/Snacks

Time 15m

Yield 1 Wrap, 1 serving(s)

Number Of Ingredients 8

1 whole wheat sandwich wrap
1/2 cup tomatoes, slices
1 cup chopped lettuce
1/2 cup extra firm tofu
2 tablespoons ranch dressing or 2 tablespoons bleu cheese salad dressing
1/4 cup shredded cheddar cheese
2 tablespoons buffalo, sauce
2 tablespoons hot sauce (optional)

Steps:

  • Cut the tofu into cubes and fry it until the outside is firm and crispy.
  • Add the buffalo sauce to the tofu and fry for about a minute more.
  • Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
  • Place the lettuce and tomato in the center of the wrap.
  • Put the buffalo tofu on top of the veggies.
  • Sprinkle the cheese on top of the hot tofu.
  • Add hot sauce if you like it spicy.
  • Wrap it up and enjoy!

Nutrition Facts : Calories 368.9, Fat 30.3, SaturatedFat 9.5, Cholesterol 39.6, Sodium 533.3, Carbohydrate 9, Fiber 2.9, Sugar 4.3, Protein 18.9

BUFFALO TOFU SANDWICHES



Buffalo Tofu Sandwiches image

I try to eat vegetarian but love hot wings. Then, I tried this sandwich at a restaurant in Denver and knew that I had found my fix. After some trial and error, I came up with this recipe. I like to put a little mayo on my buns. Also, I like to use low-fat substitutes, but of course full-fat originals can also be enjoyed. Serve 2 slices to a bun.

Provided by Sara

Categories     Main Dish Recipes     Sandwich Recipes

Time P1DT13h1m

Yield 2

Number Of Ingredients 8

1 (8 ounce) container tofu, frozen for at least 36 hours
⅔ cup cornflake crumbs
⅓ teaspoon cayenne pepper
⅓ cup all-purpose flour
¼ cup egg substitute (such as Egg Beaters®)
2 tablespoons canola oil
2 tablespoons buttery spread (such as Smart Balance®)
3 tablespoons hot sauce, or to taste

Steps:

  • Place tofu in a microwave-safe bowl; heat on defrost setting for about 10 minutes. Cut into 4 slices no more than 1/2-inch thick each.
  • Arrange tofu slices side-by-side on paper towel-lined cutting board. Wrap paper towel around the tofu. Place a plate on top; set a 3- to 5-pound weight on the plate (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  • Mix corn flakes and cayenne pepper together in a bowl. Place flour and egg substitute in 2 separate bowls.
  • Heat oil in a skillet over medium-high heat. Dredge the tofu slices in the flour, the egg substitute, and then the corn flake mixture; immediately place slices in the skillet. Cook until crisp and lightly browned, about 3 minutes per side. Drain on a paper-towel lined plate. Pour out excess oil and crumbs from the skillet.
  • Melt buttery spread in the skillet over low heat. Turn off the heat and mix in the hot sauce. Dip tofu in the sauce briefly until coated on both sides.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 46.4 g, Fat 28.7 g, Fiber 1.3 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 941.8 mg, Sugar 4.1 g

CRISPY TOFU AND BACON WRAPS



Crispy Tofu and Bacon Wraps image

Who says tofu has to be healthy? Try this recipe, and I promise you'll never think of tofu the same way again.

Provided by SUPERCORDS

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 1h

Yield 10

Number Of Ingredients 19

1 (16 ounce) package tofu, drained and cubed
1 yellow onion, roughly chopped
6 large green onions, chopped
1 medium red bell pepper, coarsely chopped
8 cloves garlic
20 mushrooms
1 tomato, coarsely chopped
¾ cup crumbled cooked bacon
1 tablespoon fish sauce
2 tablespoons red wine
¼ cup chopped fresh Italian parsley
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon curry powder
¼ teaspoon mustard powder
¼ teaspoon dill weed
½ teaspoon ground ginger
1 (12 ounce) package egg roll wrappers
canola oil for frying

Steps:

  • Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
  • Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
  • Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 26.7 g, Cholesterol 9 mg, Fat 16 g, Fiber 2.3 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 634.1 mg, Sugar 2.7 g

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