Tofu Shawarma Sandwich

Press the tofu to remove excess water, then crumble it into a bowl.

Add miso paste, smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, salt, and black pepper; mix until the tofu is evenly coated with the spice‑miso mixture.

Heat olive oil in a skillet over medium‑high heat and fry the tofu mixture, stirring occasionally, until the pieces are golden and crispy, about 8–10 minutes. (Optional: bake at 400°F for 20 minutes or air‑fry at 350°F for 12 minutes, turning halfway.)

While the tofu cooks, prepare the yogurt‑gherkin sauce: combine plant‑based yogurt, chopped gherkins, pickle juice, thinly sliced red onion, sumac, and chopped cilantro in a small bowl; stir until smooth and season with additional salt or pepper to taste.

Toast the sandwich rolls lightly, then spread a generous layer of the yogurt‑gherkin sauce on the bottom half of each roll.

Layer the crispy tofu shawarma filling on the sauce, add extra sliced onions or cilantro if desired, and close the sandwich with the top roll.

Serve immediately while the tofu is still warm and crunchy.