Spring Veggie Wraps

Line a large baking sheet with 3 layers of paper towels. Arrange tofu in a single layer on it. Cover with another 2 layers of paper towels. Gently press on the tofu to remove excess liquid. Transfer the tofu to a 9x13-inch baking dish.

Whisk tahini, 1/4 cup orange juice, lime juice, soy sauce, ginger, and garlic in a small bowl. Refrigerate 1/4 cup of the mixture to use as sauce. Whisk the remaining 2 Tbsp. orange juice into the mixture in the bowl. Pour the marinade over the tofu and turn to coat. Cover and refrigerate for 30 minutes, turning once or twice.

Discard any unabsorbed marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add half the tofu; sprinkle with 1/8 tsp. salt. Cook for 5 minutes. Flip and cook until lightly browned, 4 to 6 minutes more. Adjust heat as necessary to prevent burning. Transfer the tofu to a plate and keep warm. Repeat with the remaining 1 tsp. oil, tofu, and the remaining 1/8 tsp. salt.

Divide lettuce, carrot, radishes, and scallions among tortillas, arranging the vegetables down the center of each tortilla. Top with tofu and drizzle with the reserved tahini sauce. Sprinkle with sesame seeds, then roll up.