Preheat the oven to 425. Press your tofu to get out all of the liquid. Once pressed, cut into one inch cubes. Line a baking sheet with parchment paper.
1/3 package tofu, firm
Set up your tofu breading station. In one bowl, whisk your egg. In another bowl, combine your breadcrumbs and garlic powder.
1 egg, 1/2 cup Breadcrumbs, 1 tsp garlic powder
Dip your tofu cubes into the egg, let any excess drip off, and then roll around in the breadcrumbs so that it is coated. Place on the baking sheet. Repeat for all of your cubes, and make sure that there is no overlap. If you have oil in a spray form, spray the tofu with olive oil/avocado oil.
Bake in the oven for 10-15 minutes until the tofu is getting crispy. Flip the tofu cubes and bake another 10ish minutes until they are golden brown.
Once tofu is done, toss it in buffalo sauce.
1-2 tbsp Buffalo sauce
Assemble your wrap. Fill with your tofu, lettuce, tomato, and ranch.
1 tsp Ranch dressing, 2 leaves Romaine Lettuce, 1 Tomato, 1 Whole wheat tortilla
