Drain the tofu and press for 5 minutes between a dish towel. Use a plate or other heavy object . You will not get a ton of liquid out yet.

Place the tofu block in an airtight ziploc bag and place in the freezer at least overnight. Freezing tofu changes the texture in a great way!

Once the tofu is frozen, place it on a microwave safe plate. Microwave the block in 2-3 minutes increments, flipping sides, until the tofu is no longer frozen.

Press the tofu again while on the plate with something heavy on top. You will get a lot of liquid this time. Get as much out as possible

Cut the tofu in half widthwise, then cut into strips (see photos in the post) You will get 8 strips total.

Place the tofu strips in an 8 by 8 baking dish. Drizzle the olive oil and soy sauce over the top of the tofu and let it sit and marinate while you prepare the other ingredients

In a bowl, mix together the panko breadcrumbs, flour, cumin, garlic powder, minced onion, basil, paprika, and salt until combined

Line a baking sheet with parchment paper

Take a tofu strip and rub it around in the soy sauce, then dip it in the flour/spice mixture until coated, then place on the parchment paper lined baking sheet

Repeat until all the tofu strips are coated. Press some additional breading mixture into the tops of the tofu as needed

Bake the tofu for 15 minutes at 425 degrees

Flip the tofu over and bake for an additional 10-15 minutes, until browned and crispy on the edges

To assemble the tofu wraps, first heat the flour tortilla for 10-15 seconds in the microwave. This will make it easier to fold.

Place 1-2 strips of tofu on the tortilla, and add the avocado slices, tomato slices, spinach, and a generous squeeze of fresh lemon juice

Roll the tortilla up and serve immediately