Vegan Honey Mustard Tofu Wraps

Cut the firm tofu (16 oz) into 3-inch x 0.5 inch (8 cm x 1 cm) sticks.

In a medium bowl, mix together the cornstarch (0.25 cup), cold water (2 tbsp) and reduced-sodium soy sauce (2 tsp).

In another bowl, mix together the panko bread crumbs (0.66 cup), nutritional yeast flakes (2 tbsp), garlic powder (0.5 tsp) and smoked paprika powder (0.5 tsp).

Dip the tofu sticks in the wet mixture, and then into the bread crumbs to coat. Transfer to a plate.

Heat a [large pan] over medium-high heat and add the vegetable oil (2 tbsp). Cook the tofu for 1 - 2 minutes on each side, or until golden on all sides. Start 15m timer

Mix together the maple syrup (0.33 cup) and dijon mustard (0.33 cup) in a medium bowl.

Use a [silicone pastry brush] to coat each cooked tofu strip in the maple-mustard sauce.

Mix the leftover maple-mustard sauce together with the vegan mayonnaise (0.25 cup), apple cider vinegar (1 tsp) and salt (0.25 tsp).

Add the shredded red cabbage (1 cup), shredded green cabbage (1 cup) and carrot (1 quantity) to the bowl with the mustard sauce and mix together.

Assemble the large soft flour tortillas (5 quantity) by filling each tortilla with head butter lettuce (0.5 quantity), medium tomatoes (2 quantity), cabbage mix and tofu tenders.

Fold and roll up like a burrito. Then toast them in a [large pan] if desired and enjoy!