Every summer, I love to come up with quick and easy lunches! That way I can keep my daughter and I fed. These are the best vegan snack wraps. I kind of play on the McDonald’s kind. Tofu is used in place of chicken, the breading is absolutely incredible. Layer into a wrap with lettuce, vegan cheese and vegan ranch. You can use store bought ranch or homemade, whatever you prefer. Using extra firm tofu, dredged in an easy dry mixture and non-dairy buttermilk. Fried to golden perfection.
What You Need For These Tofu Wraps:
- Extra-Firm Tofu: This will take the place of the chicken in this wrap.
- Flour and Cornstarch: These are the start of the dry dredge.
- Baking Powder: This helps rise the coating to make it super crispy.
- Paprika, Garlic Powder, Salt and Pepper: To season the coating.
- Non-dairy Milk and Vinegar: I used oat milk and white vinegar.
- Tortillas: Any kind you like.
- Vegan Ranch: Homemade or store-bought.
- Lettuce and Vegan Cheese: To add to your wraps.
Somehow, the tofu in these wraps gets crunchy on the outside and kinda juicy on the inside. They are the best vegan snack wraps, for real. There are some really good vegan ranch options at the store these days. However, if you want to make your own my VEGAN RANCH RECIPE is killer! I often get asked if I ever miss meat, and I mean, how could I? Look at these! Vegan food is utterly sublime.
Why Should You Make This Amazing Vegan Lunch?
- I am in love with this tofu, crispy, crunchy, salty and wonderful.
- These are really fast to make for lunch or a quick dinner.
- You don’t need to miss out on anything with these babies.
- This is a great recipe to use for all your crispy tofu needs!
- Kid and adult approved!
The Best Vegan Snack Wraps
Ingredients
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1/2 Cup All purpose flour
- 1/4 Cup Cornstarch
- 1/2 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
- 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon White vinegar or apple cider vinegar
- 4 Soft flour tortillas
- 1/3 Cup Vegan cheddar style shreds, I used Violife
- 1/4 Cup Vegan Ranch Dressing, homemade** or store bought
- 1 Cup Lettuce, shredded
- Neutral Oil for frying
Instructions
- Once the tofu had been prepped. Slice the block of tofu in half through the side. Then cut 3 or 4 "tender" shapes out of each half. Sprinkle them with a few pinches of salt.
- Now taking two shallow bowls, in the first whisk together the flour, cornstarch, baking powder, salt, paprika, garlic and pepper. Set aside.
- In the second bowl, whisk together the non-dairy milk and vinegar.
- Then taking one "tender" at a time, coat in the dry mixture, then the wet mixture, then the dry mixture again. You can do it this way or do another coating, putting in the wet and then dry mixture again for extra crunch. Repeat with all the tofu.
- Now heat about 2 inches of oil in a medium sized sauce pan to about 350 degrees(F) and small bubbles are forming.
- Add a few pieces of the tofu at a time to the oil and fry until golden brown and crispy, you can also make sure they are cooked through by cutting into one. They need to cook usually 5-6 minutes. Reducing the heat as needed.
- Fry all the tofu and then assemble your wraps. Laying one or two pieces of tofu in a tortilla, then add 1/4 of the lettuce, 1/4 of the cheese and 1/4 of the ranch to the tortilla.
- Repeat with all the wraps! Serve!
Video
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Nutrition
These were amazing! They were easy to make and we will definitely be having them again.