Love the flavor of buffalo chicken, but want to try something healthier? Buffalo tofu wraps might just work out for you then. Many people don’t like the flavor of tofu, but what I love about it is that it’s one of those foods that easily takes on the flavor of whatever you season it with. It’s kind of like eggplant in that sense – the “bread” of veggies. And, it’s quite a bit healthier than fried chicken. Here’s how I put together buffalo tofu wraps for lunch:

Ingredients (for two people)

2 to 3 whole wheat wraps
2 cups of shredded Romaine lettuce
1 container of extra firm tofu, water drained
1 Roma tomato, seeds removed and finely chopped
1 cup (or more) of your favorite buffalo sauce (we like Frank’s red hot buffalo)
1/2 cup of blue cheese crumbles
1/2 cup of plain Greek yogurt (2% or fat free)

Directions

1. Preheat the oven to 400 degrees. Carefully dry the tofu with paper towels and cut into bite sized cubes. Dry again after cutting, so that the tofu is as moisture free as it can be.

2. Toss the tofu with the buffalo sauce and add more sauce if desired. Bake on a baking sheet lightly covered with cooking spray on 400 degrees for about 30 minutes. Turn the tofu about halfway through the baking process.

3. Chop the lettuce (unless you bought pre-shredded lettuce) and tomato. Mix the blue cheese crumbles with the Greek yogurt and set aside.

4. With about 5 minutes of baking time left, heat the wraps in a frying pan on low-medium heat.

5. Once the tofu is done, build the wraps by adding tofu first, then the lettuce and tomato, then the yogurt and blue cheese mixture. Eat right away to avoid the wrap getting soggy.