Preheat your oven to 425°F (220°C) and crumble or shred the super firm tofu.

Mix shredded tofu with nutritional yeast, cornstarch, chipotle peppers, adobo seasoning, dry oregano, and salt in a bowl.

Spread the mixture on a parchment-lined baking sheet and bake for 15 minutes, flip and bake for another 5-10 minutes until crispy.

Sauté sliced onions and bell peppers in oil until softened and caramelized, about 5-7 minutes, then squeeze in lime juice.

Prepare chipotle mayo by mixing dairy-free mayo, chopped chipotle pepper, nutritional yeast, garlic, lime juice, and maple syrup until smooth.

Warm a tortilla, spread chipotle mayo on one half, fill with crispy tofu and sautéed veggies, fold over and cook on both sides until crispy.

Slice the wraps and serve immediately with guacamole or salsa if desired.