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/