Prepare the crispy tofu

• Press the tofu to remove excess water, then cut it into cubes.
• Toss the tofu with cornstarch, olive oil, soy sauce, garlic powder and salt in a bowl until evenly coated.
• Spread the tofu on a baking tray in a single layer.

Bake the tofu

• Bake at 200 °C until golden and crispy, turning halfway through.

Fill the wraps

• Lay the tortillas flat and spread the caesar dressing over them.
• Fill with the crispy tofu, chickpeas, shredded romaine and vegan parmesan.

Roll and toast

• Roll the tortillas tightly into wraps.
• Toast them in a hot pan on the stovetop until lightly browned on both sides.