Step 1

Preheat the oven to 400 F. Line one large, rimmed baking sheet with parchment paper. Place the tofu in a medium bowl. In a small bowl, whisk together the oil, tamari, barbecue sauce, and starch. Pour over the tofu and toss to coat. Transfer onto the baking sheet and bake for 25-30 minutes, until brown and crispy.

Step 2

In a blender, combine the cashews, lemon juice and zest, Worcestershire sauce, capers, garlic, maple syrup, mustard, olive oil, salt, and water in a blender. Blend until smooth. If too thick to blend, add another tablespoon of two of water. Note that the dressing should be on the thicker side, however.

Step 3

Spread a few tablespoons of hummus over each tortilla. Top with tofu, beets, carrots, arugula, dressing, and avocado. Wrap and serve!