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Using a paper towel or clean dish towel, pat the tofu dry. In a large shallow bowl or pie plate, toss the tofu in the corn starch to lightly coat. In another large shallow bowl or pie plate, combine the panko, sea salt, garlic powder and cornstarch. Dredge the tofu in unsweetened almond milk and lightly coat in the panko mixture. Set aside.
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Toss the romaine lettuce leaves (I keep them whole as they are easier to roll) in the Caesar dressing and set aside.
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In a medium frying pan heat ½” of oil on medium high heat. Cook the tofu on all sides (you should only have to turn it once) until it is lightly browned, about 4 minutes per side. When done, toss the sticks in hot sauce (if you aren’t going to assemble them right away, put the hot sauce on just before serving).
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To assemble, place your Dempster’s 100% Whole Grains Ancient Grains tortilla on a flat surface and layer two romaine lettuce leaves, two tofu ‘sticks’, ¼ of the avocado, two wedges of tomato and a couple of rings of red onion in the centre of the wrap. Tightly roll the wrap-up. Repeat this process with the remaining three wraps and enjoy!