Preheat your oven to 400°F (200°C). Shred the super firm tofu. Toss the shredded tofu with oil, tamari, garlic powder, and cornstarch. Spread on a baking sheet and bake for 15 minutes, then flip and bake for an additional 10 minutes.

In a container, combine shredded cabbage and carrots. Add lime juice, salt, and sugar; mix well. Let sit.

Combine vegan mayo, sriracha, lime juice, and maple syrup in a jar. Stir until smooth.

Mix remaining tamari, hoisin sauce, vinegar, maple syrup, minced garlic, ginger, sesame oil, and broth in a saucepan. Thicken with cornstarch slurry. Add baked tofu.

On a tortilla, spread sriracha sauce, then layer greens, pickled veggies, cilantro, and tofu mixture. Roll tightly and toast in a dry pan if desired.