Vegan Snack Wrap
Crispy tofu fingers, vegan Colby shreds, herby ranch, and grain free tortillas. You are going to be shocked this treat is vegan and gluten free, not to mention super easy to make and healthy.
Ingredients
- 1 brick firm tofu
- 12 small tortillas
- 1 head of romaine, chopped
- 1 tomato, diced
- 3/4 c vegan cheese, shredded colby jack or cheddar
- 2 c panko breadcrumbs
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1 tsp dried parsley
- 3 T olive oil
- 1/4 c cornstarch
- 1/2 c soy milk
- 1 tsp apple cider vinegar
Vegan Herby Ranch
- 1/2 cup vegan mayo
- 1 T lemon juice
- 1 T unsweetened soy milk
- 1 T dill, chopped
- 1 T parsley, chopped
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Press the tofu to remove excess water.
- Cut the tofu into 1/4 inch slabs. You should end up with 10-12 slabs.
- Prepare three mixing bowls. In a separate bowl add cornstarch. In one bowl, mix milk and apple cider vinegar. In a third bowl, mix panko bread crumbs, salt, pepper, dried parsley, smoked paprika, and olive oil.
- Line a baking sheet with parchment paper. Dip each slice of tofu in cornstarch, then wet mixture, then panko mixture.
- Bake tofu at 425 for 30 mins, flipping halfway through.
- Meanwhile, make your ranch dressing. Whisk all ingredients together and set aside in the fridge until you're ready to assemble.
- To assemble the wraps, heat the tortillas for 20 seconds on each side in a skillet. Remove from heat and add lettuce, cheese, tomato, and ranch. Top each tortilla with one tofu finger.
- Fold up the bottom of the tortilla (side closest to you) and tuck in the sides so one end is open. (For McDon authenticity.)