Cut the tofu into very thin strips either by hand or using a mandolin. Cut the oyster mushrooms into bite-sized pieces and mix them in a bowl with the tofu strips, olive oil, baharat, and minced onion or shallots.

Spread the contents of the bowl onto a baking pan lined with parchment paper and roast at 400 degrees for 20 minutes until lightly golden brown.

Heat 3 tablespoons of olive oil in a large skillet or dutch oven over high heat.

In a small bowl, mix the shawarma spice blend: paprika, oregano, onion powder, coriander, cumin, cardamom, cinnamon, and turmeric.

After 60 seconds when the oil is hot, add the minced garlic and then the spice mixture. Allow it to cook for 60 seconds until fragrant and bubbling.

Add the water, lemon juice and tomato paste

Stir in the roasted mushrooms and tofu. Lower the flame so that they are sauteing in the skillet over medium heat. After a minute or two when the shawarma sauce is fully distributed amongst the mushrooms and tofu, turn off the flame under the pan.

To make the sandwiches: Heat a pita for 30-45 seconds on each side directly over an open flame on the stovetop using tongs. You want to heat it and get a few char marks on both sides.

Spread 2-3 tablespoons of hummus in the center of the pita, add ¼ cup of mixed diced cucumbers, tomatoes, and thinly sliced onion, and add chopped pickled vegetables, pickles, and/or olives to taste.

Using tongs or a slotted spoon, add a generous handful of shawarma to the pita.

Top according to your taste with harissa and tahini sauce or vegan tzatziki. You can make the shawarma inside the pita by slicing it open or place the filling ingredients on top of the grilled pita to make it more like a taco than a pocket.