I have been so busy lately. Right after finishing my half marathon, I had a week of senior events leading up to graduation on Friday so I had zero time to cook or make almost anything new. So this weekend I finally got the chance to get back to it and I'm so glad I did. This is my happy place! And now that I'm out of school for good I'll have a ton of time to be cooking and making things, I can't wait to share it all with you.
I love spicy and buffalo. So these wraps are the perfect combo of spicy but healthy and satisfying. They're just so good, and the method for making the tofu can be used in plenty of other things like salads or sandwiches!
1 container extra firm tofu, drained
1/3 cup cornstarch or potato starch
1/2 cup vegetable oil
1 head of soft lettuce, I used Boston Bib and have used romaine, both work just as well!
1 large tomato diced
1 avocado diced
2 cups of cooked quinoa
1/4 cup blue cheese crumbles or blue cheese dressing
1/4 cup buffalo sauce (I used Cindy's Kitchen)
1. Place the tofu in a large ziplock bag with the corn starch so that it is all covered. Heat up the oil in a large skillet and place the tofu in when the oil ripples. Put in as many that will fit without touching and fry until golden and crispy on all sides.
2. Once the tofu is cooked, place it on a paper towel lined plate to dry. After it is all cooked, toss it in a medium bowl with the buffalo sauce.
3. To assemble the wraps, place the lettuce on your plate, fill them with the quinoa, tofu, tomato and avocado!