Preheat the oven to 400°F (200°C). Cut the pressed tofu into bite-sized cubes.

In a mixing bowl, combine flour, garlic powder, onion powder, and salt. Dredge tofu cubes in the flour mixture, then dip in buffalo sauce, and coat with panko breadcrumbs.

Place the coated tofu on a baking sheet and bake for 20 minutes, flipping halfway through until crispy.

In a bowl, whisk together vegan mayonnaise, apple cider vinegar, dill weed, garlic powder, onion powder, salt, and plant-based milk until smooth.

Lay a tortilla flat and add a handful of mixed greens, followed by crispy buffalo tofu, sliced cucumbers, and tomatoes.

Drizzle with vegan ranch dressing and wrap tightly. Repeat with remaining tortillas.