Step-by-Step Instructions

1. Prepare the required frying pan

   1 min

   All you need to finish this dish is a large frying pan.

   Equipment: frying pan

2. Coat and fry the tofu

   15 min

   Tear the tofu into bite-sized chunks with your hands, then place into a small bowl with the cornflour and season well with salt and pepper. Mix carefully with your hands to coat the tofu in the cornflour. Add a drizzle of oil to your frying pan and place over a medium-high heat. Once hot, add the tofu and fry on all sides until golden and crispy. Alternatively, toss in a little oil and air fry for 15 minutes, tossing every 5 minutes.

   Equipment: small bowl, frying pan, air fryer

3. Prep the vegetables and sauce

   8 min

   Meanwhile, slice the red cabbage as thinly as you can and julienne the carrot (use a mandolin if you have one). Remove the stone and skin from the avocado and thinly slice it. Give the cashew ranch sauce a shake in its pouch before opening, in case it has separated while sitting in the fridge.

   Equipment: knife, cutting board, mandolin

4. Toss tofu in buffalo sauce

   3 min

   When the tofu is ready, remove it from the pan and place it into a bowl and toss with the buffalo sauce to coat evenly. You may want to run the sauce pouch under warm water to loosen the texture before opening.

   Equipment: bowl

5. Warm the flour tortillas

   2 min

   Wipe your frying pan clean with some kitchen towel, then dry-fry the flour tortillas (without oil) for 10–20 seconds on each side, or until warm and soft.

   Equipment: frying pan, kitchen towel

6. Assemble and serve the wraps

   5 min

   To serve, place a flour tortilla on each serving plate, then add the sliced red cabbage and julienned carrot to the bottom half. Top with the crispy buffalo tofu and sliced avocado , then drizzle over the cashew ranch sauce . Fold the sides of the tortilla toward the centre, roll it up tightly from the bottom, and enjoy!

   Equipment: serving plates