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Preheat oven to 400F then cut your tofu into thin strips. Arrange the tofu on a parchment lined baking tray.
Combine the soy sauce, oil, vinegar, bouillon and thyme and whisk until smooth. Brush the tops of the tofu with the sauce. Reserve the sauce bowl, then place tray in the oven for 8 mins.
Remove the tray, carefully flip the tofu slices, then brush the top side with the sauce again. Reserve the bowl and place the tray back in the oven for 7-8 mins or until the edges start to brown slightly.
To the remaining sauce, add the syrup, water, coriander, basil, allspice and cumin then whisk to combine.
Place a dry saute pan over medium low heat. Once hot, add the mushrooms and spread them out in a single layer. Allow the mushrooms to cook undisturbed for 3-4 mins. Press down on the mushrooms with a spatula, then flip the mushrooms and cook again until the mushrooms have browned and most of the water has been released.
Add the oil and garlic and saute together with the mushrooms until fragrant.
Add the tofu strips and the sauce and stir well to coat, cooking until absorbed then remove from heat.
To assemble the wrap, spread 1-2 tbsp of hummus on a pita then top with lettuce, tomatoes, the tofu filling, red onions and a drizzle of yogurt sauce.