Buffalo Tofu Wrap Serves: 4 Time: 1 hr Work Time: 15 mins Ingredients: * Extra-firm tofu, 1 block * Cornstarch, 1/2 cup * Oat milk, 1/3 cup * Garlic powder, 1/4 tsp * Salt, 1/4 tsp * Buffalo sauce, 1/2 cup * Romaine, chopped, 3 cups * Vegan cheese, shredded, 1/2 cup * Carrots, shredded, 1/2 cup * Avocado, sliced, 1 * Large tortillas, 4 * Vegan ranch, 1 cup Steps: 1. Press the tofu for 30min or so to get water out. 2. Preheat oven to 400 F. 3. Prep a baking tray with parchment paper. 4. Slice the tofu into bite-sized chunks - aim for 1/2" by 1/2" by 2" or so. 5. Mix cornstarch, salt, and garlic powder together in a pie dish. 6. Put oat milk into a bowl. 7. Coat each piece of tofu with oat milk, then cornstarch mix; lay the pieces on the parchment paper. 8. Bake for 12min, then flip over the pieces, then bake for 13min. 9. While the bake is going: chop the romaine, slice the avocado, and put the buffalo sauce in a small bowl. 10. Dip each piece into the buffalo sauce, let it drip for a sec, then put it back onto the parchment paper. Gloves are good for this. 11. Bake for another 5 min. 12. On the tortillas: a thin layer of vegan ranch, then lettuce, carrot, cheese, then tofu bricks. 13. Wrap & eat :) Leftovers: the tofu bricks keep 4 days in the fridge, you can make them in bulk while meal prepping. Source: https://naturallieplantbased.com/buffalo-tofu-wrap/