For the Egg Rolls:
In a large mixing bowl lightly stir together the chopped avocado, sun dried tomatoes, feta, garlic, red onion, salt, and pepper. Taking care to not smash the avocado pieces too much.
In 2-quart saucepan, heat water and quinoa to boiling; reduce heat. Cover and simmer 11 to 13 minutes or until water is absorbed and quinoa is tender. Remove from... more
In medium bowl, stir together tofu, celery and wing sauce. Divide evenly among lettuce leaves. Drizzle with Ranch dressing and sprinkle with blue cheese.