Crispy Buffalo Caesar Tofu Wraps
Ingredients
- 1 Package @sunrisesoyafoods Extra Firm Tofu (350g)
- 1/3 cup non dairy milk
- 1 large bunch kale
- 3 Tortillas (GF if needed)
Breading
- 3/4 cup of bread crumbs (I used brown rice bread crumbs to keep this GF)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
Buffalo sauce
- 6 tbsp @cholulahotsauce
- 2 tbsp olive oil or melted vegan butter
- Pinch sea salt
Caesar dressing
- 1/2 cup soaked cashews
- 1/4-1/3 cup water
- 1.5 tsp of vegan Worcestershire sauce
- 1 tsp capers
- 2 tbsp lemon juice
- 1/2 tsp black pepper
- 1 tsp of dijon mustard
- 1/2-1 clove of garlic
- Pinch sea salt
Preparation
Prepare buffalo tofu wings
Drain and press tofu. Preheat oven to 425F.
Slice your tofu into 'wings'.
Coat each 'wing' in cornstarch, dip in milk, then roll in breadcrumbs. Place on lined baking sheet and repeat.
Bake tofu at 425°F for 20 minutes, flip, then bake for another 10-15 minutes until golden and crispy.
Put tofu wings in a large mixing bowl and toss with buffalo sauce to coat.
Prepare buffalo sauce
Combine all the ingredients for the sauce in a small bowl.
Prepare kale caesar
Add all of the caesar dressing ingredients into a high-speed blender, blend until smooth and creamy.
Toss your chopped kale in the caesar dressing.
Prepare wraps
Load wrap with the kale caesar, the buffalo tofu wings, drizzle over extra dressing and buffalo sauce then roll up.
