Prep the tofu. Slice into large rectangles, place in a small saucepan, that is sprayed with oil. Panfry over medium heat, until all the sides are lightly browned.
While the tofu is frying, mix together the soy sauce, maple syrup and avocado oil. Add to the tofu, once done frying. Place aside.
Next, prep the satay sauce. Soften the almond butter in the microwave for 30 seconds. Place all the ingredients in a small bowl. Then blend using a fork until smooth. You might need to add another 1 to 2 tablespoons of water to loosen the mixture if needed.
Lastly, assemble the wraps. Fill a large bowl with warm water. Dip the rice paper wrapper into the water until you feel it start to soften (15-20 seconds). Place the wrapper on a damp towel. On the bottom third of the wrapper, place a small amount of carrot, cucumber, and red cabbage, then top with tofu. Roll it up: fold the two small sides up (like a burrito), then gently pull the bottom of the roll up and over the filling (tuck the filling in using your hands). Repeat with the remaining wrappers and fillings. Serve the rice paper rolls with the satay dipping sauce.