To prepare the hoisin sauce, combine the first 7 ingredients in a food processor. Pulse until combined. The sauce should be smooth but still have chunks of peanuts. Set a side.
To make the filling, heat the avocado oil in a large skillet over medium-high heat. Add the crumbled tofu to the pan and sauté for ~ 5 minutes, stiring occasionally. Add the diced bell peppers, stir and sauté for another 5 minutes. Then add the minced ginger and homemade hoisin sauce, stir to combine and cook another minute.
Toss in the water chestnuts, green onions, and peanuts and cook until warm, about 1 minute. Remove from the heat.
Assemble the Wraps: Layer lettuce leaves with cooked quinoa or rice, a heaping spoonfull of tofu filling, a few carrot ribbons, some cilantro, and a sprinkle of sesame seeds.