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Crumble the tofu onto a baking tray into a single layer then bake at 200°C for about 20 minutes until golden & crisp in parts (not completely crisp, you want varied textures)
In an oiled pan over a medium-high heat, fry the onion until softened then add the garlic & cook for a further 30 seconds
Add the tofu & stir through then add the dry spices & toast off until fragrant
Stir in the tomato paste & tamari until the tofu is coated then add the cornflour slurry & mix until the mixture comes together (add a splash of water here if it's too dry, you want it to be saucy but not overly wet)
Set the mixture aside to cool before assembling
Lay a single filo sheet out on a flat surface, spoon about 2 heaped tablespoons of the tofu mixture in the centre on one end of the pastry, brush the edges lightly with oil then fold over
Roll a little then fold the sides up & continue rolling until you have a cigar-like shape
Lay them all out on a baking tray, lightly brush with oil & place in the oven to bake at 180°C for 25-30 mins, flipping half way, until golden brown & crisp
Meanwhile, mix the sauce ingredients together
Serve up with fresh herbs, a squeeze of lemon & harissa yoghurt