Mini Tofu Shawarma with Cucumber-Tomato Salad & Mint Yogurt

Directions

1. Preheat the oven to 450°F and start prepping the tofu. Cut the block in half lengthwise, then press it between towels with a weight to remove excess moisture.
2. Wash and dry all fresh produce so everything is ready to go.
3. In a medium bowl, combine oil with the ground spices to form a paste.
4. Cut the pressed tofu into medium-sized cubes, toss them in the spice paste until evenly coated, then spread on a baking sheet in a single layer.
5. Bake until the cubes are golden and crisp, tossing halfway through, about 20 minutes.
6. In the same bowl or a clean one, whisk together vinegar, oil, salt, and pepper to make a bright dressing.
7. Thinly slice the shallot and add it to the dressing; set aside.
8. Small-dice the tomato and cucumber, then combine with a pinch of salt if desired to form the salad; keep ready for assembly.
9. Strip mint leaves from the stems, mince, and mix with minced garlic into the yogurt to form a sauce; season with salt and pepper.
10. Warm the tortillas in a skillet, oven, or microwave if you like them pliable.
11. Assemble by spooning roasted tofu onto each tortilla, top with cucumber-tomato salad, and finish with a generous spoon of mint yogurt. Roll and serve.
12. Remarks: any remaining salad or sauce can be stored separately for leftovers.