Begin by grating or crumbling your super firm tofu into a mixing bowl. Toss it with a drizzle of oil, tamari, garlic powder, and a sprinkle of cornstarch until well-coated. Preheat your oven to 400°F (200°C) and spread the tofu mixture on a baking sheet. Bake for 15 minutes, then flip and bake for an additional 10 minutes until golden and crispy.

While the tofu is baking, prepare the pickled veggies by combining shredded cabbage and carrots in a bowl. Drizzle with lime juice, salt, and sugar, tossing well. Let sit for about 15-20 minutes to soften.

Whisk together vegan mayo, sriracha, lime juice, and a dash of maple syrup in a separate bowl. Adjust seasoning with salt as needed. Set aside.

In a medium pan, combine the remaining tamari, hoisin sauce, rice wine vinegar, maple syrup, minced garlic, and grated ginger. Whisk until smooth, stir in vegetable broth, and simmer. Gradually add cornstarch slurry, stirring continuously until thickened, about 3-5 minutes.

To assemble, take a tortilla wrap and spread a layer of sriracha sauce in the center. Add the crispy tofu mixture and pickled veggies, then carefully roll up, tucking the sides in. Optionally, toast the wrapped burrito in a skillet for 2-3 minutes on each side until golden.