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Preheat oven to 425°F.
Press the tofu for 20 to 30 minutes. At the same time, optionally salt the eggplant for 20 to 30 minutes, then pat dry.
Tear the tofu and place it on a sheet pan with the eggplant and onions. Drizzle with olive oil.
Mix the seasonings, toss with the vegetables, then toss the tofu with the cornstarch.
Roast for 35 to 45 minutes, flipping halfway.
Mix together the tzatziki ingredients.
Toss the roasted tofu and vegetables with parsley, mint, lemon juice, and olives.
Optional: Warm the pitas in foil during the last 5 minutes of roasting.
Fill the pitas with the tofu mixture and tzatziki. Add tomatoes, cucumbers, lettuce, and red onion if you’d like.