Directions

• Preheat the oven to 200°C/Gas Mark 6.
• Peel all but one thin layer of skin off the garlic bulb and cut 1/4 inch off the top, exposing the cloves.
• Coat with 1 teaspoonful of olive oil, a pinch of salt, and a pinch of pepper. Bake for 25 to 35 minutes, until browned and soft. Peel.
• To make the dressing, place the roasted garlic, the cubed tofu, ¾ cup water, the remaining olive oil, the date, lemon juice, lemon zest, nutritional yeast, vinegar, mustard, and the remaining salt and pepper in a blender and blend on high until very smooth. Refrigerate.
• To make “bacon” bits, finely crumble the firm tofu into a dish and add the soy sauce, liquid smoke, maple syrup, paprika, and the remaining water. Stir to combine and coat the tofu.
• Spread out on a parchment-lined baking sheet in an even layer.
• Bake for 25 minutes, turning once or twice, until browned and crispy.
• Pan-fry the vegan “chicken” breasts for 5 to 6 minutes over medium heat with 2 teaspoonsful of oil, until browned and cooked through.
• Cut into strips.
• Toss the romaine, the red onion, and the dressing together in a large bowl until well coated.
• Spread a portion on each wrap, top with the “bacon” bits, then add the “chicken” strips. Wrap tightly and cut in half.