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Use a mandoline or cheese slicer to shave the tofu into thin strips, about 3mm thick. Carefully lay them on a nonstick baking tray.
Place the remaining tofu ingredients in a blender with 1 tsp salt and ½ tsp pepper and blend until very smooth. Use a pastry brush to baste the tofu strips with the blended marinade.
Preheat the grill to high and place the strips of tofu under the grill. Cook until lightly browned, around 5 minutes, before flipping, basting again and repeating on the other side.
Once the tofu is lightly crisped on the edges and has taken on a slightly meatier texture, remove from the grill.
Spread the inside of the warmed pittas with the Zankou Garlic Whip. Stuff each with half the cabbage, lettuce, onion, cucumber, tomato and tofu.
Serve with extra garlic whip and plenty of hot sauce, if you like.