Combine the first nine ingredients in a food processor and blend until smooth and creamy. You can add more water if you’d like a thinner consistency.

Heat about half a centimeter of cooking oil in a pan over medium heat. It’s hot enough when you can dip a wooden chopstick in and the oil bubbles up around it.

Dredge the tofu slices first in flour, shake off the excess then dip them into the plant milk and finally into the panko bread crumbs. Coat well on all sides with the bread crumbs then transfer them to the hot oil. Fry, flipping halfway through, until they’re golden brown. Transfer to a paper towel-lined plate and sprinkle with salt and pepper.

Combine the chopped lettuce, croutons and dressing in a bowl and toss well. Divide the salad between four tortillas down the middle and top with a couple slices of tofu. Fold the outer edges in over the filling then roll them up from the bottom. It’s best to eat them right away otherwise the croutons get soggy.