Thinly slice the red onion and add it to a large jar. Top it with the hot water, vinegar, sugar and salt and shake well. Refrigerate and marinate for at least 4 hours. Keep refrigerated for 2-3 weeks.

Preheat the oven to 400 F

Drain the tofu and pat it dry with a dish rag. Crumble it into a bowl and toss it with the tapioca flour, olive oil and all of the listed spices.

Layer the tofu on a parchment lined sheet pan. Give it another light drizzle of olive oil and bake for 20-25 minutes. Remove from oven, toss the tofu to flip, and bake for an additional 10-15 minutes, or until crisp.

While the tofu bakes, chop up all of the veggies for the salad and slice up the pickles.

Prepare the tahini sauce by whisking together the tahini paste, water, lemon juice, garlic and salt until smooth. The sauce should be thick but spreadable, so add more tahini paste if it's too runny, or more water if its too thick.

Once the tofu is ready, assemble your wraps. Slice open your pita in half and spread amba across the middle. Layer with the tofu crumbles, chopped salad, pickled onions, pickles, and a drizzle of tahini. Fold the pita over the center and hold together using parchment or foil. Alternatively, you can cut open the top of the pita and fill the pita with all of the fillings. Drizzle with extra tahini sauce when serving.

Leftovers can remain in the fridge for 4-5 days and assembled throughout the week.