Prepare the tofu:

1. Turn the tofu block so that the widest part is horizontal and laying flat on the cutting board. Cut the tofu into long, thin rectangular pieces (approximately 6 – 8 pieces). Place the tofu between clean kitchen towels or paper towels and press for 10 – 15 minutes.
2. After pressing, cut the rectangular pieces of tofu in half. The tofu pieces should still be long rectangular strips but you should now have a total of 12 – 24 pieces.
3. Add the tofu to a plate and evenly drizzle with the tamari/soy sauce. Let the tofu soak for 5 minutes, rotating often.
4. Place a large non-stick skillet over medium-high heat and add oil. Add the tofu and cook for 1 – 3 minutes on each side until slightly crispy.
5. When the tofu is done cooking on all sides, remove it from the pan and place it on a plate to cool.

Put it all together:

1. Add hummus to a large burrito tortilla. Sprinkle crushed red pepper flakes or add a drizzle of sriracha if desired.
2. Add tomato slices, shredded carrot/thin carrot strips, bell pepper strips, lettuce/sprouts, shredded purple cabbage/sauerkraut, and 2 – 4 tofu strips.
3. Fold the sides of the tortilla inward and roll closed from the bottom into a tight wrap. You can also roll the wrap in parchment paper if you prefer. Cut in half and serve.
4. Store any leftover veggies and tofu strips in an airtight container in the fridge for up to 1 week. I do not recommend making several veggie wraps at once and storing in the fridge because they will get soggy and go bad very quickly. Instead, simply put all ingredients together in a tortilla and wrap it up the day that you intend on eating it.