0 If you are using super firm tofu, there is no need to press it. If you are using extra firm, it does need to be pressed.
1 Once the tofu is prepped, preheat the oven to 400℉.
2 In a small mixing bowl, prep the vegan bacon. Put the tofu crumbles into the bowl, then pour the liquid smoke, soy sauce, maple syrup, olive oil, and then sprinkle in the paprika. Toss to coat the tofu throughly. Set aside.
3 In a separate bowl, prep the vegan chicken. Add the tofu cubes to the bowl, and drizzle with the olive oil and then sprinkle with the seasonings. Toss to coat.
4 Now, take a baking sheet sprayed with non-stick spray, and on one side, put the vegan chicken, and on the other side put the vegan bacon. Bake for 15-20 minutes, take the pan out of the oven, and flip the tofu as much as you can, then bake for an additional 10-12 minutes or until the cubes are golden brown and the "bacon" is crispy.
5 While they are baking, make the vegan eggs. In a small mixing bowl, whisk together the vegan mayo, mustard, nutritional yeast, salt, turmeric, and pepper.
6 Add the small pieces of tofu to the bowl and toss to coat the tofu throughly. Put in the fridge until ready to use.
7 Once all the tofu is done, make your wraps, this will make 2 wraps. Lay a wrap flat, then add half the lettuce, half the avocado, half the tomatoes, half the vegan blue cheese, then half the vegan chicken, bacon, and eggs.
8 Drizzle with half the vinegar, and half the oil. Sprinkle with salt and pepper. Roll the wrap up and enjoy!
