1 block extra-firm tofu, pressed

2 tbsp cornstarch

1/2 cup unsweetened, plain non-dairy milk

1 tsp garlic powder (divided)

1/2 tsp salt (divided)

1/3 cup buffalo sauce (adjust to taste)

2 cups chopped romaine lettuce

1 cup matchstick carrots

1/2 cup vegan shredded cheddar

1 avocado, sliced

4 large tortillas or gluten-free wraps

1/2 cup plain, unsweetened almond milk yogurt

1 tbsp lemon juice

1 tsp vinegar

1/2 tsp onion powder

1 tbsp fresh dill (or 1 tsp dried)

1 tbsp fresh parsley (or 1 tsp dried)

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Press tofu for at least 10 minutes (ideally 30) to remove excess moisture.
Preheat oven to 400°F (204°C) or set air fryer to 400°F.
Slice tofu into strips about 3–4 inches long and 1.5–2 inches thick.
Mix cornstarch, 1/2 tsp garlic powder, and 1/4 tsp salt on a plate. Place non-dairy milk in a separate bowl.
Dip tofu strips in milk, then coat in cornstarch mixture.
Bake on parchment-lined sheet for 25 minutes, flipping halfway, or air-fry for 10 minutes, flip, then 5 more minutes.
Dip baked tofu strips in buffalo sauce, let excess drip off, then return to baking sheet and bake an additional 5 minutes (or air-fry for 2–3 minutes).
For the ranch, whisk almond yogurt, lemon juice, vinegar, remaining garlic powder, onion powder, remaining salt, dill, and parsley until smooth.
Spread ranch on tortilla, then layer romaine, carrots, vegan cheddar, avocado, and 3 tofu strips.
Fold in ends and roll wrap tightly. Optional: pan-grill wrap for extra crisp.

For less spice, choose a mild buffalo sauce or dilute with a bit of vegan butter.
Gluten-free wraps can be used for a gluten-free option.
Tofu and ranch can be prepared ahead; assemble wraps just before eating.
Leftover tofu keeps for up to 4 days; ranch up to 7 days refrigerated.