Cut it into thin slices (approximately 1/2 inch thick) and press them between paper towels. Put something heavy on top of the top layer of towels and keep changing the towels as they become soaked with water. Do this for about 10 minutes, or until the tofu feels drier.
For the marinade:
In a large shallow bowl, add the marinade ingredients and whisk together until fully combined. Put the tofu in the marinade. Turn the tofu a few times to cover both sides in the marinade. Marinated for 1 hour (turn the tofu after 30 minutes).
Heat a large skillet on medium-high heat and cover with a thin layer of avocado oil. You need the oil or the tofu will stick because of the maple syrup that’s in the marinade. When the pan is hot, place the tofu in the pan and cook for approximately 5 to 8 minutes. It will turn a beautiful caramelized color. Now gently flip to the other side and cook for another 5 to 8 minutes.
For the Wrap:
Put one cup of spinach on a tortilla, then half of the bell pepper strips, half of the diced tomato, and 4 to 5 strips of jerk tofu. Drizzle with sriracha or your favorite condiment if you like. Wrap tightly and cut in half.