Crispy Buffalo Tofu & Green Goddess Slaw Wrap

Embarrassingly, I was 27 years old when I realised Frank's hot sauce is actually not that hot. It took pining after a tofu version of the buffalo chicken wraps I've been seeing everywhere to get me there, but hey – I did get there and that's all that matters!

If kimchi is a 6/10 level spicy, Frank's is a 3.5/10, so you got this (if you needed the pep talk. If you didn't and you're finding this hilarious, well, why do they put RED HOT on the bottle?! It's a scam!).

Anyway, I've learnt that buffalo-anything is often served with something ranch or blue-cheese adjacent to "cool down" the hot sauce vibe. So I've paired this with a divine green goddess laced slaw to perform a similar role.

This is honestly 11/10! I've made it three times in the last 10 days. I hope you enjoy it too.

INGREDIENTS

• 2-4 gluten-free tortillas (I made The Loopy Whisk's Tortillas), warmed through just before assembly
• store bought slaw mix, amount of choice

Buffalo Tofu

• 450g firm tofu, drained and pressed dry between paper towel
• drizzle of garlic-infused extra-virgin olive oil
• 2 tsp vegetarian chicken stock powder
• 1 tsp sweet paprika
• 1 tsp total of either dried oregano, dried rosemary or dried thyme (or a mixture of all three)
• pinch of ground pepper
• 2 tbsp cornflour or tapioca starch
• drizzle of light-flavoured vegetable oil
• 30g (2 tbsp) dairy-free butter
• 3 tbsp Frank's RedHot Buffalo Wings Sauce (this one)

Green Goddess Sauce

• 100g dairy and egg-free mayonnaise
• 80g dairy-free cream cheese 
• 4 handfuls total of either: parsley, mint, basil, dill (I did a handful of each)
• ½ avocado
• 2 spring onions, roughly chopped
• 1 garlic clove, roughly chopped
• juice of 1 lemon
• generous pinch of salt

METHOD

1. Firstly prepare the Green Goddess Sauce by adding all the Green Goddess Sauce ingredients to a food processor or high-powered blender and blending until smooth. Push or scrape down the herbs to achieve an even emulsion. You’re aiming for a vibrant green, lightly speckled sauce. Store in the fridge until ready to use. It'll last a week.
2. Add as much store bought slaw as you plan on eating to a large bowl, add a large dollop of the Green Goddess Sauce and using a clean or gloved hand scrunch it through the slaw to evenly coat. Add more sauce if you think it needs it, keeping in mind you can always add more to your wraps as you eat them. Refrigerate the slaw until ready to eat.
3. To prepare the Buffalo Tofu, tear the squeezed dry tofu into bite-sized pieces and add to a large bowl. Drizzle over a little garlic-infused extra-virgin olive oil, then add the stock powder, paprika, herbs and a pinch of pepper. Toss to evenly distribute. Add the cornflour or tapioca starch and toss to evenly coat the tofu.
4. Just before ready to cook the tofu, drizzle with some light-flavoured vegetable oil. Toss to roughly coat, then cook in the air fryer at 200C/400F for 10 minutes. Don't wash the bowl you seasoned the tofu in just yet.
5. Meanwhile, melt the butter, then mix together with the Frank's hot sauce.
6. After the tofu has had 10 minutes transfer back to the bowl, add the hot sauce marinade and stir to thoroughly coat all the chunks. Return the pieces back to the air fryer (reserve any leftover hot sauce marinade) and cook for 5 minutes more – or until they resemble your desired level of golden and crispy. Coat in any leftover marinade before serving.
7. Serve the crispy buffalo tofu with the prepared green goddess slaw in warmed through wraps. Have more Green Goddess Sauce and Frank's RedHot Buffalo Wings Sauce on hand to add to each bite, as desired.