Remove the tofu from the package and gently drain away the excess liquid. Wrap the tofu block in several layers of paper towels or a clean kitchen towel, then place it on a plate or cutting board. Set a heavy skillet, pot, or a few canned goods on top and let the tofu press for at least 20–30 minutes. Pressing removes excess moisture, which is one of the most important steps for achieving crispy golden tofu instead of soft or soggy pieces.

Once the tofu has been pressed, unwrap it and either tear it into rough bite-sized chunks using your hands or cut it into cubes with a knife if you prefer a more uniform shape. Tearing the tofu creates uneven craggy edges that become extra crispy and caramelized during cooking, giving the wraps more texture and flavor in every bite.

Add the tofu pieces into a large mixing bowl and drizzle with olive oil. Sprinkle in the cornstarch, garlic powder, smoked paprika, salt, and black pepper. Toss everything together thoroughly until every piece of tofu is evenly coated in the seasoning mixture. The cornstarch helps create a crispy exterior while the spices add smoky savory flavor.

Line a large baking sheet with parchment paper or lightly grease an air fryer basket to prevent sticking. Spread the seasoned tofu into a single even layer with space between the pieces so hot air can circulate properly. Bake at 425°F or air fry until the tofu becomes crispy, golden brown, and slightly crunchy around the edges, stirring or flipping halfway through cooking to ensure even crispiness on all sides.

Once the tofu is fully crisped, transfer it immediately into a clean mixing bowl while still hot. Pour the buffalo sauce over the tofu and toss gently until every piece becomes evenly coated in the glossy spicy sauce. The hot crispy tofu absorbs the buffalo flavor beautifully while still maintaining some crunch around the edges.

Warm the tortillas slightly before assembling the wraps by heating them in a dry skillet for a few seconds per side or microwaving them briefly under a damp paper towel. Warm tortillas become softer, more flexible, and much easier to roll without cracking or tearing.

Lay each tortilla flat on a clean surface and begin layering the fillings down the center. Start with spinach or greens, then add the cabbage slaw for crunch, followed by the buffalo tofu, sliced green onions, and a generous drizzle of vegan ranch or creamy yogurt sauce. Try not to overfill the wraps because too much filling can make them difficult to roll tightly.

Fold the sides of the tortilla inward over the filling, then begin rolling tightly from the bottom upward while gently tucking the ingredients inward as you roll. Continue rolling until the wrap is fully sealed and compact enough to hold together while eating.

For extra flavor and texture, place the assembled wraps seam-side down into a warm skillet over medium heat for about 1–2 minutes per side. Toasting the wraps lightly creates a golden crispy exterior while helping seal the tortilla closed and warming all the fillings together.

Transfer the toasted wraps to a cutting board and slice them in half using a sharp knife. Serve immediately while the tofu is still warm and crispy and the vegetables remain fresh and crunchy for the best overall texture and flavor.