Crispy Tofu Shawarma

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Pat the tofu dry, then shave it into thin slices, about 2 to 4 mm thick, using a vegetable peeler, sharp knife, or mandoline.

In a large bowl, toss firm or extra-firm tofu with olive oil, unsweetened vegan yogurt, cornstarch, soy sauce, garlic powder, onion powder, smoked paprika, ground cumin, ground coriander, dried oregano, chili flakes, black pepper, and sea salt until evenly coated. Spread in a single layer on the baking sheet.

Bake for 20 to 25 minutes, flipping halfway through, until crispy and golden. While the tofu bakes, stir together unsweetened vegan yogurt, lemon juice, garlic, fresh dill or mint, and salt. Toss red onion, cucumber, and cherry tomatoes with salt and black pepper.

Warm large flatbreads or wraps in a dry skillet for about 30 seconds per side. Spread with the yogurt sauce, top with the crispy tofu and salad, drizzle with more sauce, and wrap.