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Cook sushi rice according to packet directions. Slice the avocado and cucumber and set aside.
Slice pressed tofu into ¼-inch thick strips. Place in a shallow dish and pour soy sauce over the tofu. Let marinate for 10 minutes.
Heat olive oil in a large skillet over medium heat. Once hot, add tofu and pan-fry for 4–5 minutes per side until golden and lightly crispy. Transfer to a plate lined with paper towels to absorb excess oil.
Fill a wide, shallow bowl with hot water (just off the boil). Dip one sheet of rice paper into the water for about 10 seconds, just until softened but still manageable. Place the softened rice paper directly onto a sheet of nori on a clean work surface.
Use scissors to cut a slit halfway through the bottom center of the nori and rice paper stack (as if cutting from the center to the edge of a circle).
Divide the filling ingredients between the four quadrants: tofu, sushi rice, avocado, and cucumber. Add a small dollop of plant-based mayonnaise on the rice and drizzle teriyaki sauce over the cucumber. Sprinkle with sesame seeds.
Fold the wrap quarter by quarter over itself to form a layered triangle. Repeat with remaining ingredients. Serve immediately or wrap in parchment paper for an easy packed lunch.