Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Coat the pressed tofu in a bowl with soy sauce, cornstarch, and mix well.

Spread the tofu in a single layer on the prepared baking sheet and bake for 25-30 minutes.

Prepare the buffalo tahini sauce by mixing tahini, hot sauce, apple cider vinegar, lemon juice, and maple syrup in a bowl.

Combine the cooked tofu in a large bowl with your buffalo sauce.

Assemble your wrap by spreading a layer of tahini ranch sauce on the pita, then add lettuce and buffalo tofu.

Store components separately for freshness until ready to eat.