INGREDIENTS

2 each  8" Whole Wheat Tortillas (10411)  
4 oz. wt. Firm Tofu , drained 
3 cups  Eggs Batter 
3 cups  Panko Bread Crumbs 
3 oz. vol. Buffalo Sauce  
1 oz. vol. Chipotle Ranch Dressing 
4 oz. vol. Carrots , shredded   
4 oz. vol. Celery , chopped 
1 oz. vol. Green Onions , sliced   
2 oz. vol. Bleu Cheese Crumbles 

DIRECTIONS

1.) Place tofu on clean cutting board and cut into ¼” strips.

2.) Carefully dip tofu strips in egg batter and in panko crumbs. Double bread tofu.

3.) Place breaded tofu in 350 fryer and fry until crispy and golden brown. Remove from fryer and drain.

4.) Toss tofu in a mixing bowl with buffalo sauce and coat tofu strips.

5.) 5. Place 2 tortillas on clean work surface. Spread 1 Tbsp. of chipotle ranch dressing evenly over each tortilla.

6.) Spread 2 oz. of carrots, celery, 1 Tbsp. of green onions and 2 oz. of buffalo tofu strips on each half of tortilla.

7.) Top with bleu cheese crumbles and fold over to close.

8.) Place on Panini press and toast until golden brown and cheese is melted.

9.) Cut each in half on a bias to serve.

10.) Serve with a side of bleu cheese or ranch dressing if desired.

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