Prepare the Tofu:

1. Press the tofu for approximately 15-20 minutes to eliminate any excess moisture.
2. Cut it into bite-sized cubes.
3. In a bowl, mix the cornstarch, garlic powder, and salt.
4. Coat the tofu cubes in this mixture, ensuring they are fully covered.
5. Preheat a non-stick skillet over medium-high heat with a little oil.
6. Add the tofu and cook for 5-7 minutes, turning occasionally, until the tofu is crispy and golden on all sides.
7. Once the tofu is crispy, remove it from the heat and toss it with the buffalo sauce to coat evenly.

Make the Vegan Ranch:

1. In a small bowl, whisk together the almond milk yogurt, fresh lemon juice, vinegar, garlic powder, onion powder, salt, dill, and parsley until smooth. Adjust seasoning to taste.
2. For a thicker consistency, refrigerate the ranch for about 10-15 minutes before serving.

Assemble the Wraps:

1. Arrange the tortillas on a clean countertop.
2. Add a layer of chopped romaine lettuce, shredded vegan cheddar cheese, matchstick carrots, and avocado slices onto each tortilla.
3. Top with a generous portion of buffalo tofu and drizzle with the homemade vegan ranch.
4. Fold the sides of the tortilla inward and then roll them up tightly to form a wrap.

Serve:

1. Cut the wraps in half and enjoy them right away.
2. Enjoy with extra ranch on the side for dipping!