Vegan Tofu, Bacon, Ranch Wrap

1 Preheat the oven to 450 degrees.
2 Cut the tofu into strips and place on paper towels, then place a heavy object on top to press out some of the liquid. Let sit while the oven preheats.
3 Now, slice the shiitakes and place in a bowl. Pour the liquid smoke, soy sauce or tamari and maple syrup on top. Stir so all the mushrooms are coated and set aside to marinate for a few minutes.
4 Once the oven has preheated, place the strips of tofu on a baking sheet lined with foil and sprayed with non stick spray, in a single layer. Sprinkle with the salt and pepper. Bake at 450 for 15-20 minutes until the tofu is brown and crispy.
5 While the tofu is baking, heat the olive oil in a cast iron or non stick skillet. Add the mushrooms and cook on each side for a few minutes until they are brown and crisp on each side. Take off heat and set aside.
6 Now, make the ranch, by whisking all the ranch ingredients together in a small mixing bowl. Taste and adjust seasonings. Set aside.
7 Once the tofu is done, let cool for a few minutes so it is cool enough to handle. Then lay out a wrap, spread the whole thing with the ranch dressing, then add a few leaves of lettuce, then the tofu and then the mushrooms. 
8 Fold in the sides, then roll together. Cut and eat now, or leave whole and save for lunches for the week in the fridge. Repeat as many times as you want, to make as many wraps as you want. Enjoy!