Buffalo chickpea tofu wraps

Crumbled tofu and lightly crushed chickpeas make a filling that stays inside these hot-sauce wraps. Shredded cabbage adds crunch, and lemon-tahini dressing spreads through the warm filling. The recipe makes two large portions of two wraps each; the tortilla size matters when dividing everything for assembly.

Cook a filling that stays in place

Drain the tofu and pat away obvious surface moisture before crumbling it. Keep a mixture of small pieces and larger crumbs so the pan has some edges to brown. Drain the chickpeas well too. Wet ingredients need time to shed that water before the tofu starts to take on color.

Spread the filling across the hot skillet and give it short pauses between stirs. Constant movement makes browning slower. Crush only a few chickpeas: their soft centers help bind the loose tofu, while the remaining beans keep a distinct bite. The goal is a filling you can scoop into a line along the tortilla.

Reduce the heat before adding hot sauce. Its liquid can bubble quickly in a very hot pan, and the brief final cook is enough to coat the filling. Choose a plain cayenne-style sauce you enjoy. Bottled buffalo sauces can contain butter, so check ingredients when changing brands or styles.

Whisk the tahini before assembly

Stir any separated sesame oil back into the tahini jar before measuring. Add the lemon and water gradually, whisking through the thick stage until the dressing becomes pourable. A small bowl gives the whisk enough depth to catch the paste, whereas a very wide bowl can leave it smeared around the sides.

Keep the cabbage thin so it bends with the wrap and does not force the tortilla open. Warm stiff tortillas briefly according to their package directions. Distribute the cabbage first, then the filling and dressing, leaving the outer edge clear for folding. Overfilling the first wrap can leave too little for the others.

Pack the parts for better lunches

For a meal prepared ahead, store the cooked filling, cabbage, dressing and tortillas separately. Hot filling trapped against raw cabbage softens it, and dressing can soak into the tortilla during storage. Assembling shortly before eating keeps the different textures noticeable.

Refrigerate the cooked filling within two hours and use within three days. Reheat it until steaming throughout before making a warm wrap. Stir the dressing after refrigeration; add water a little at a time if it has become thick. Using chickpeas alongside tofu also lets you split a tofu package across a substantial batch without buying a separate vegan meat substitute.