Prepare the Tofu
Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Use the large holes of a box grater or a sharp knife to cut the tofu into thin, even strips.
In a large bowl, stir together the olive oil, soy sauce, liquid smoke, smoked paprika, cumin, coriander, garlic powder, onion powder, turmeric, honey, salt, black pepper, and flour. Add the tofu and toss gently until evenly coated.
Bake the Tofu
Spread the tofu in a single layer on the prepared pan. Bake for 25 minutes, turning the pieces halfway through, until the edges are browned and slightly crisp.
About 25 min
Make the Sauce
Stir together the yogurt, lemon juice, garlic, dill, salt, and black pepper until smooth. Keep cold until serving.
Prepare the Vegetables
Combine the tomatoes, cucumber, and red onion. Drizzle lightly with olive oil, season with salt and black pepper, and toss.
Assemble
Warm the flatbreads. Fill each one with baked tofu, the vegetable mix, lettuce if using, and a generous spoonful of herb yogurt sauce. Wrap and serve right away.