Buffalo Tempeh, Avocado Wrap with Creamy Ranch Dressing (Vegan)

1) Bring a medium pot of water to boil with a pinch of salt and the tempeh. Allow tempeh to boil for 30 minutes (this helps take any bitterness out of the tempeh). While this is boiling, whisk all marinade ingredients together. When it’s done, remove it from the water and slice tempeh into 1/4 inch strips, and place in a shallow dish. Pour marinade ingredients over-top, allowing it to marinate for at least 1 hour (the more, the better).
2) Heat 1 Tablespoon of olive oil in a large frying pan, over medium heat. Pan fry tempeh strips for 4 minutes on each side. Leave the fried strips in the pan and pour 1/2 of the remaining marinade over the tempeh strips, and allow sauce to reduce until the tempeh soaks the majority of it up (about 5 minutes).
3) For the ranch dressing, blend all ingredients together in a food processor or blender until smooth. Set aside.
4) To serve, place a few strips of warm tempeh into the centre of a wrap. Pile on a generous amount of toppings (avocados and tomatoes), drizzle with ranch dressing, roll up and enjoy!