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Prep Tofu: Preheat oven to 400°F (204°C). Drain 1 16-oz block extra firm tofu. Press (either with a tofu press of by wrapping the tofu in paper towels and setting under a heavy pan) for about 20 minutes. Cut into strips.In a large bowl, stir together ¼ cup tahini and ½ tsp each salt, pepper, onion powder, garlic powder, and smoked paprika. Gently fold in the tofu pieces (it's okay if some of them break!)
Bake Tofu: Arrange tofu in a single layer on a parchment-lined baking sheet. Bake for 25 to 25 minutes, flipping each piece over halfway through cooking, until golden brown and crispy.
Caesar Salad: Meanwhile, stir together 3 cups chopped romaine lettuce, ½ cup croutons, ¼ cup shredded or grated parmesan, and ¼ to ½ cup vegan tahini caesar dressing.
Assemble: Spoon salad onto your wraps and top with a few pieces of tofu. Fold the sides over then roll into wraps.