Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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All you need to finish this dish is a large frying pan. 

STEP 2

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Tear the tofu into bite-sized chunks with your hands, then place into a small bowl with the cornflour and season well with salt and pepper. Mix carefully with your hands to coat the tofu in the cornflour. Add a drizzle of oil to your frying pan and place over a medium-high heat. Once hot, add the tofu and fry on all sides until golden and crispy. Alternatively, toss in a little oil and air fry for 15 minutes, tossing every 5 minutes. 

STEP 3

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Meanwhile, slice the red cabbage as thinly as you can and julienne the carrot (use a mandolin if you have one). Remove the stone and skin from the avocado and thinly slice it. Give the cashew ranch sauce a shake in its pouch before opening, in case it has separated while sitting in the fridge.

STEP 4

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When the tofu is ready, remove it from the pan and place it into a bowl and toss with the buffalo sauce to coat evenly. You may want to run the sauce pouch under warm water to loosen the texture before opening.

STEP 5

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Wipe your frying pan clean with some kitchen towel, then dry-fry the flour tortillas (without oil) for 10–20 seconds on each side, or until warm and soft. 

STEP 6

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To serve, place a flour tortilla on each serving plate, then add the sliced red cabbage and julienned carrot to the bottom half. Top with the crispy buffalo tofu and sliced avocado, then drizzle over the cashew ranch sauce. Fold the sides of the tortilla toward the centre, roll it up tightly from the bottom, and enjoy!