Rip your tofu into bite-sized pieces, add to a bowl, and toss in cornstarch and salt. Spread over a large baking sheet.
Slice your veggies and add to one extra-large baking sheet or 2 regular-sized baking sheets.
Bake your tofu and veggies at 425f for 35-40 minutes, tossing halfway through.
Cook one cup of dry rice according to package directions.
Make your dressing in a small blender.
Wait for everything to cool, then divide all your ingredients into 6 tortillas.
Wrap in foil or parchment paper, then place in the fridge or freezer until you are ready to enjoy
