Gather your ingredients!
Mix the dry ingredients for the buffalo batter.
3/4 cup of flour
2 tsp garlic powder
2 tsp paprika
2 tsp cumin
1/3 tsp salt
1/3 tsp pepper
Gradually whisk in the wet ingredients until the dry ingredients have dissolved, but the batter is still sticky enough to coat and cling to the cauliflower. Add 1 cup of vegan buffalo sauce, such as Frank’s Red Hot. Add additional water as needed.
Cut 8 oz of tofu into bite-sized pieces. toss it in the batter until well coated.
The tofu I used in this example was pre-baked, but if you are working with ordinary firm tofu, you should press it under moderate weight for twenty minutes to remove some of its moisture.
Bake the tofu at 425 degrees Fahrenheit until the batter becomes crispy. This will take between 20 and 30 minutes.
When the tofu is baked, chill it in the fridge.
Repeat the process for the cauliflower. Coat in the buffalo batter and bake at 425 degrees Fahrenheit for between 20 and 30 minutes.
When the cauliflower bites are baked, chill them int he fridge. These burritos are best eaten cold.
Dice the bell peppers into tiny pieces.
Mix the diced bell peppers with 1/2 cup of shredded carrots. Toss in 1/4 cup of lime juice and 1/4 tsp of black pepper. Set aside in
a cold place. This filling lends a fresh Mexican flavor to the burritos that complements, rather than clashes with, the tart buffalo sauce.
Cut the celery lengthwise and dice into small pieces. Sprinkle with salt and set aside in a cold place.
Chop the cilantro into bite-sized pieces.
Crisp both sides of the tortillas in a pan. You will know when the tortilla is done when it puffs up slightly.
Once all the ingredients are chilled, assemble your burritos. This recipe makes about 6 burritos in total. Top with a squirt or two of vegan ranch dressing (such as Follow Your Heart brand) and a generous splash of chilled buffalo sauce.
