Buffalo Shredded Tofu Wrap
Servings: 4
This buffalo shredded tofu wrap starts with extra firm tofu, which gets crispy edges that soak up every drop of Frank's hot sauce. Roll it up in a tortilla with rice, romaine, red cabbage, carrots and creamy avocado for a 13-gram protein lunch.
Ingredients
- ⅓ cup white rice
- 14 oz extra firm tofu pressed
- 1 tbsp avocado oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- sea salt, unrefined to taste
- black pepper, ground to taste
- ⅓ cup Franks Original Hot Sauce
- 1½ cup romaine lettuce shredded
- ¼ cup celery thinly diced
- ½ cup red cabbage shredded
- 2 green onion sliced
- ¼ cup shredded carrots
- 1 avocado sliced
- 4 flour tortillas burrito size
Instructions
- Cook the rice according to the package directions. Fluff with a fork and set aside.
- Grate the tofu into large shreds.
- Heat the avocado oil in a sauté pan over medium-high heat. Add the tofu, garlic powder, onion powder and smoked paprika, season with salt and pepper and cook for 4 to 5 minutes.
- Add the hot sauce and cook for 1 to 2 minutes more. Remove from the heat.
- Lay out the tortillas and spoon the rice down the center of each. Top with the tofu, lettuce, celery, red cabbage, green onions, carrots and avocado.
- Roll up the wraps and toast them in a grill pan.
Notes
- Tofu Tip: Use extra-firm or super-firm tofu, and press it well before grating so the shreds brown instead of steam.
- Texture Tip: For crispier tofu, toss the shreds with 1 tablespoon cornstarch before cooking.
- Spice Level: Use more or less hot sauce to taste, or a milder buffalo sauce for a gentler kick.
- Make Ahead: Make the tofu filling up to 3 days ahead and refrigerate it. Assemble the wraps just before eating.
Nutrition
Serving: 1wrap, Calories: 344kcal, Carbohydrates: 40g, Protein: 13g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 920mg, Potassium: 662mg, Fiber: 7g, Sugar: 4g, Vitamin A: 4019IU, Vitamin C: 14mg, Calcium: 118mg, Iron: 4mg
