Prepare Tofu: Start by cubing and pressing your extra firm tofu to remove excess moisture. Coat it with soy sauce, a drizzle of oil, cornstarch, thyme, and pepper until evenly covered, ensuring every piece is flavorful.

Bake Tofu: Spread the coated tofu on a lined baking sheet in a single layer. Bake it in a preheated oven at 400°F (204°C) for about 25 minutes, flipping halfway through for that perfect golden brown crunch.

Make Sauces: While the tofu bakes, whisk together tahini, hot sauce, apple cider vinegar, lemon juice, and maple syrup to create your buffalo sauce. Prepare your tahini ranch sauce and chop up any desired fresh veggies at this time.

Coat Tofu: Once the tofu is crispy, carefully toss it in the buffalo sauce until each piece is generously coated in that spicy, zesty goodness.

Assemble Wraps: Spread a layer of tahini ranch sauce on each whole grain pita, top it with shredded lettuce, buffalo tofu, and any other fresh veggies or herbs you prefer for a delightful crunch.

Store: If you have leftovers, keep the tofu and sauces in separate airtight containers in the fridge. The tofu will stay fresh for up to 4 days, while the sauces can last up to a week.