Preheat the oven to 425 F.
Drain the water from the tofu and press with a cloth to get any extra liquid out. Then slice the tofu into 1/2-inch cubes and place on a baking tray. Coat with avocado or olive oil. Bake for about 20-30 minutes, flipping halfway through. The longer you bake, the crispier it will be.
While the tofu is baking, prepare the sriracha sauce. Mix the maple syrup and sriracha together in a bowl.
Also while the tofu is baking, add 3 tbsp olive oil, 3 tbsp taco seasoning, and 1 tbsp garlic powder to a saucepan. Heat on medium-high heat for 30 seconds and then add in the black beans. Add in 1/4 cup of water as well. Cook for about 8-10 minutes, continuously adding water to prevent the beans from sticking to the pan and to help with the cooking process.
In a small bowl, mash the two avocados and add in 1 tbsp lemon juice, 1 tbsp sriracha, and a dash of black pepper. Mix together.
Chop up the onion and tomato and mix together in a small bowl.
Once tofu is done cooking, coat in the sriracha sauce and let cool.
Then, add in black beans, tofu, guac, onions, and tomatoes to a tortilla wrap and roll like a burrito. Serve and enjoy.
