Made with vegan ingredients, these buffalo tofu nuggets make a delicious and nourishing office lunch when wrapped in a wholewheat tortilla, with spinach, roasted bell pepper and pickled onion.
Add the breadcrumbs, starch and water into separate bowls.
Preheat the oven to 175C/350F and line a baking pan with parchment paper.
Cut the tofu into equal sticks, then dip each stick into starch, water and coat with breadcrumbs, in this order.
Arrange the sticks onto the baking pan in a single layer.
Roast for 10 minutes, then flip and roast for 10 minutes more, until crispy.
Meanwhile, prepare the buffalo sauce, by mixing the hot sauce, tomato sauce, coconut oil and spices into a bowl or jar.
Remove the tofu from the oven, dip each stick into the buffalo sauce, then line again the sticks into a single layer and cook for 5-7 more minutes.
Remove the buffalo tofu from the oven, and wrap into tortillas with the spinach, red onion and roasted red pepper.