Crispy Buffalo Tofu Wrap with Arugula and Hemp Seeds
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Crispy Buffalo Tofu Wrap with Arugula and Hemp Seeds

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Crispy Buffalo Tofu Wrap with Arugula and Hemp Seeds

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Featuring: LesserEvil Himalayan Pink Salt PeaNots

This flavorful wrap is packed full of crispy tofu, smothered in buffalo sauce, and loaded with veggies! It’s the perfect high-protein plant-based lunch for Veganuary!

 

 

 

INGREDIENTS:

 

  • 1 cup Tofu extra firm
  • 2 tbsp Crushed Lesser Evil Himalayan Pink Seal PeaNots
  • 2 tbsp Arrowroot flour
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Oregano dry
  • 3 Tablespoons Buffalo sauce (I used Primal Kitchen)
  • ¼ cup Arugula 
  • 3 Tablespoons Purple cabbage
  • ¼ Ripe avocado
  • 1 Tablespoon Hemp seeds
  • 1/4 cup water

Ready to make it yourself?

Watch our step-by-step video to watch how quick and easy this recipe is! 

 

 

 

INSTRUCTIONS:

 

  1. Remove the extra firm tofu from the package and drain the liquid. Press the tofu to remove excess water by wrapping it in paper towels and placing a plate on top. 
  2. Blend LesserEvil PeaNots in a handheld blender into a sand-like texture. 
  3. Combine arrowroot with smoked paprika, garlic powder, and oregano. 
  4. Slice tofu into 1”wide by 4” long equal strips.
  5. Dip each stick into the spiced arrowroot flour. 
  6. Then barely dip into a bowl of water and coat generously with PeaNot crumbs, in this order.
  7. Arrange the sticks onto the air fryer pan in a single layer.
  8. Air fry for 10 minutes until crispy.
  9. While the tofu finishes cooking, slice the purple cabbage and avocado.
  10. Remove the buffalo tofu from the air fryer, and wrap into a tortilla with the arugula, purple cabbage, avocado slices, and top with hemp seeds. Enjoy!
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