Sorry I have been MIA on here. If you follow me on Instagram you will know that I have had my hands a little full (literally) lately and thankfully we are getting into a nice groove now as a family of 6. I will admit its a little crazy (or should I say crazier) having 4 kids 4 and under but my babies have adjusted so well especially my baby girl. We are all loving on sweet baby boy and enjoying having him with us. Today I want to share a super fun recipe with you. I have shared with ya’ll before how cooking is really not my thing. I am not a great chef but I try to get creative and try new recipes.
*This is a disclaimer in no way am I a vegan nor will I ever be I enjoy meat but definitely can use less of it in my diet but I am happily married to a man that loves his meat. I am not here to judge anyone for whatever side you sit on when it comes to being vegan I am simply sharing a delicious recipe that my whole family loves and it happens to be meat free*
I am a huge salad lover – like could eat it every day and never get sick of it. I am also noticing the older I get the more my body reacts to certain things when I eat them so I have been trying to be more conscious in what I put in my mouth. (sour patch kids will always be considered healthy in my diet) I have been curious as to what Tofu is really like and I had expressed to my husband and some family and friends how I would love to try it and almost everyone gave a resounding “yuck, its gross” “don’t do it” which made me want to try it even more. I will admit I wasn’t sure if I would like the texture as that is a big thing to me but I was on the hunt on a good recipe to try Tofu in. Soon after the fabulous Jillian Harris posted about some of her “Quick, Easy and Plant Based Lunch Ideas” and I saw her Buffalo Tufo Wraps and knew I needed to try them. I absolutely love buffalo chicken fingers so I thought – switch out the chicken for Tufo and see how it goes. *side note photography when it comes to recipes plays a huge part Jillian’s photos made the wraps look so good I thought I would even be able to convince my hubby to try them* I changed a few things in her recipe but I am happy to report everyone including my hubby and my kids loved the wraps and they are a new favourite in our house. My version of the recipe is below but you can tweak it to your liking. The thing I would like to note is that the Tofu when coated and fried takes on a breaded consistency and legit when you bit into it you think its a chicken wing it has no slimy or spongy feeling. I really hope you will try this recipe and if you do please, please let me know what you think of it!
- 1 x 350g. package extra firm tofu, cut into 8 long sticks
- 1/2 c. corn starch
- vegetable oil
- ½ tsp. sea salt
- 1 Tbsp. garlic powder
- 2 cups Panko
- milk (to dredge the tofu)
- 1 romaine lettuce heart, washed with the stem end cut off
- Ranch salad dressing
- 2 small tomatoes
- 1 avocado, sliced
- ¼ small red onion cut into slices (optional since my hubby doesn’t like onions)
- hot sauce (I used Frank’s Hot Sauce)
- Using a paper towel or clean dish towel, pat the tofu dry. In a large shallow bowl or pie plate, toss the tofu in a 1/4 cup of cornstarch to lightly coat. In another large shallow bowl or pie plate, combine the panko, sea salt, garlic powder and the remaining 1/4 cup of cornstarch. Dredge the tofu in milk and lightly coat in the panko mixture. Set aside.
- Toss the romaine lettuce leaves (I keep them whole as they are easier to roll) in the Ranch dressing and set aside.
- In a medium frying pan heat ½” of oil on medium high heat. Cook the tofu on all sides (you should only have to turn it once) until it is lightly browned, about 4 minutes per side. When done, toss the sticks in hot sauce.
- To assemble, place your tortilla on a flat surface and layer two romaine lettuce leaves, two tofu ‘sticks’, ¼ of the avocado, two wedges of tomato and a couple of rings of red onion in the centre of the wrap. Tightly roll the wrap-up. Repeat this process enjoy!