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Preheat the oven to 400°F.
In a large bowl whisk together lemon juice, olive oil, and the cumin, smoked paprika, coriander, salt, pepper, garlic powder, onion powder, turmeric, cinnamon.
Toss the shredded tofu in the spice mixture until every piece is evenly coated.
Spread the tofu on a parchment-paper lined baking tray in a single layer, making sure pieces aren’t overlapping.
Place the baking sheet in the middle rack of the oven and bake for 25 to 30 minutes, flipping the tofu halfway through, until golden brown edges and a slightly crisp around the edges.
For the turmeric rice, place the rinsed rice, minced onion, garlic, melted butter, and turmeric in a rice cooker and mix thoroughly to combine.
Pour in the broth, stirring once more to combine. Place the lid on the rice cooker and set to start. When done, fluff with a fork.
For the cucumber-tomato salad, mix all the ingredients in a bowl, tossing gently to combine. Taste and adjust seasonings, if necessary. Set aside.
To build the shawarma bowls, add a base of rice, lettuce and cucumber-tomato salad. Top with a generous amount of tofu shawarma, pickled onions, and garlic sauce. Serve immediately with fresh lemon wedges.