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Marinate the tofu in pickle juice overnight (or up to 5 days).
Set up three bowls: cornstarch, seasoned soy milk (soy milk + garlic powder, onion powder, paprika, and dill), and panko mixed with salt.
Coat the tofu in cornstarch, soy milk, then panko.
Shallow fry in a little oil over medium heat for about 5 minutes, flipping until golden and crispy.
Alternatively, spray with oil and bake at 400°F for 15–20 minutes, flipping halfway.
Toss the cabbage with a little vegan ranch.
Spread the dill pickle dip onto a tortilla, then top with the cabbage, crispy tofu, sprouts, and Pickle de Gallo.
Wrap tightly and toast in a dry pan until golden and crispy.