Preheat your oven to 400 degrees.

Start by preparing the tofu. cut it into thick strips and dip each piece into almond milk. then, coat them evenly in a mixture of almond flour, organic cornstarch, and grated vegan parmesan.

place the coated tofu pieces on a baking sheet and bake in the oven for 15 minutes. after 15 minutes, flip the tofu pieces to ensure even cooking and crispiness. bake for an additional 10 minutes or until the tofu becomes golden brown and crispy.

while the tofu is baking, prepare the aaesar dressing for the romaine lettuce. in a mixing bowl, combine thick coconut yogurt, vegan mayo, dijon mustard, minced garlic, onion powder, the juice of half a small lemon, and sea salt to taste. mix these ingredients until well combined.

wash and cut the romaine lettuce into strips or small pieces, then add it to the caesar dressing mixture. toss the lettuce in the dressing until it's evenly coated. once the tofu is done baking, remove it from the oven and let it cool for a few minutes.

to assemble the wraps, take a large tortilla and place a generous amount of the dressed romaine lettuce in the center. add a portion of the crispy tofu on top of the lettuce. fold in the sides of the tortilla and then roll it up tightly, creating a wrap.

repeat and enjoy!!