Preheat the oven to 350 degrees.
Press a block of firm tofu in a tofu press over a plate (to catch the water) for 30 minutes.
After 30 minutes, drain the tofu and lay the block of tofu on a parchment paper lined tray. Use a sharp knife to cut the block of tofu into 4 slices that are 1-inch wide.
Next, cut the tofu block into 4 slices the other direction. Then, lay each row down flat and cut each row in half again. You should end up with 32 1-inch x 1-inch tofu cubes.
Sprinkle 1 tbsp of low-sodium tamari evenly over the tofu cubes and use a large spoon to quickly toss the tofu cubes around the tray to absorb all of the tamari. This light coating of tamari seasons the tofu and it makes it wet so the dry seasonings will stick without using oil.
Sprinkle 1 tbsp of nutritional yeast and 1 tbsp of taco seasonings over the tofu cubes. Toss to coat each piece of tofu in the dried seasonings. Arrange the tofu cubes into even rows on the tray and bake it for 30 minutes.
Remove the tray of tofu from the oven and let it cool for 1-2 minutes before assembling the wraps. Build each wrap with romaine lettuce, diced tomatoes, green onions, vegan sour cream, a squeeze of fresh lime juice, and a drizzle of hot sauce.