For the mayo, chop the chilis and put in an airtight container. Add the mayo, sour cream and oregano, mix well, cover and chill overnight or for at least an hour.
For the tofu, mix the marinade and pour it into a baking dish. Place the tofu in the marinade, cover, and let it set for at least an hour, turning halfway through. For best results, marinate overnight.
Preheat the oven to 375°F Lightly coat a baking sheet with oil and lay the tofu slices on the sheet. Sprinkle additional seasonings on if desired.
Bake for at least 20 minutes, or until the tofu starts to brown, then flip over and cook until that side is brown as well. Depending on how moist the tofu is, this could be anywhere from 20 minutes to an hour.
When the tofu is done, remove from the oven to cool and assemble wraps with a lettuce leaf, 2 slices of tomatoes, 6 slices of cucumbers, grated carrots, onions, sprouts, and then top with the tofu and chipotle mayo. Fold up and enjoy!