Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes.
Once pressed, cut the tofu into bite-sized cubes.
Preheat your oven to 400°F (200°C). Toss the cubed tofu in your favorite seasoning blend, a drizzle of oil, and a pinch of salt.
Spread the tofu evenly on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the tofu is baking, wash and chop the romaine lettuce, roma tomatoes, and red onion. Aim for bite-sized pieces for easy wrapping.
If you’re making your own vegan ranch dressing, combine plant-based yogurt, garlic powder, onion powder, dill, salt, and pepper in a bowl. Mix until smooth and creamy.
Lay a tortilla flat on a clean surface. Start with a generous layer of romaine lettuce, followed by a handful of crispy tofu, diced tomatoes, and red onion. Drizzle with vegan ranch dressing.
Fold in the sides of the tortilla and roll it tightly from the bottom up to enclose the filling. You can secure the wrap with a toothpick if needed or serve it cut in half.
