Spread 28 ounces firm or extra-firm tofu, cut crosswise into ½-inch-thick slabs then lengthwise into ½-inch-thick fingers over paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.

Microwave ½ cup extra-virgin olive oil, 6 minced garlic cloves, 1½ tablespoons ground sumac, 1 tablespoon ground fenugreek, 2 teaspoons smoked paprika, 1½ teaspoons ground cumin, and 1 teaspoon table salt in medium bowl, stirring occasionally, until fragrant, 30 to 60 seconds. Whisk in ¼ cup lemon juice and 3 tablespoons honey until honey has dissolved. Measure out and reserve ¼ cup marinade.

Arrange tofu in single layer on second rimmed baking sheet and spoon marinade evenly over top. Using your hands, gently turn tofu to coat with marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Transfer tofu to prepared sheet and arrange in single layer, spaced evenly apart. Broil tofu until well browned on first side, 10 to 15 minutes, rotating sheet halfway through broiling.

Gently flip tofu and continue to broil until well browned on second side, 10 to 15 minutes, rotating sheet halfway through broiling.

Transfer tofu and reserved marinade to large bowl and gently toss to coat. Divide tofu evenly among pitas and top with 1 cored and chopped tomato, ½ cup chopped fresh parsley and/or mint, ½ cup dill pickle slices, ½ cup pickled red onion, and ½ cup Tahini Yogurt Sauce. Serve.