Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the pressed tofu into bite-sized cubes and in a mixing bowl, combine the buffalo sauce, olive oil, garlic powder, onion powder, salt, and pepper. Toss the tofu cubes to coat them evenly in the sauce.
Spread the coated tofu cubes on the prepared baking sheet in a single layer and bake for 20 minutes, flipping them halfway through until they are crispy and golden brown.
While the tofu is baking, wash and chop the lettuce, tomatoes, and red onion.
Once the tofu is ready, layer some shredded lettuce, diced tomatoes, chopped red onion, and the crispy buffalo tofu in a large tortilla. Drizzle with ranch or vegan dressing.
Roll up the tortilla tightly, tucking in the sides as you go to create a wrap. Repeat the process with the remaining tortillas and filling.
Serve the wraps immediately, or wrap them in foil to take on the go.