Buffalo Ranch Tofu Wraps

preparation; 40 minutes; Cooking time: 20 minutes. Total time: 1 hour

Servings: 4 wraps

Ingredients:

• 1 block extra firm tofu drained and pressed.
• 1/2 cup buffalo sauce with some for serving
• 1/2 cup unsweetened non-dairy milk
• 1 teaspoon garlic powder – or a minced clove of garlic
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• pinch of black pepper
• 2 cups bread crumbs or panko crumbs
• 1 head romaine or cos lettuce – chopped up leaves
• vegan ranch sauce to taste
• 4 large tortilla wraps
• 2 avocados – chopped
• 1 red onion – thinly sliced
• bunch of chopped coriander/cilantro

Preparation:

1. Slice the tofu into 8 thin slices
2. place the tofu in a shallow dish with the non-dairy milk, seasonings and buffalo sauce.
3. Push the tofu into the sauce marinade so that it is completely covered. Marinate for 30 minutes or more in the fridge.
4. line a baking tray with parchment paper. Dip each piece of tofu into bread crumbs and make sure they are firmly coated. Place each on a baking sheet.
5. Using an air fryer, cook each piece for 10 to 14 minutes at 380F. Check the manufacturer’s instructions on getting a crispy coating. The alternative is to bake in a preheated oven at 400F. Bake for between 20 and 25 minutes or until brown. Turn over halfway through to get an even colour.
6. Add the chopped lettuce to a bowl. Drizzle over some ranch sauce to taste. Toss to coat as best as possible.
7. Heat the wraps.
8. to make the wraps, put layers of lettuce, red onion, avocado and coriander into the centre of each wrap. Top with 2 slices of tofu along with some buffalo and ranch sauces. 
9. Roll the wrap up, slice in half and serve.