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Preheat oven to 450F
Grate 400g of pressed tofu and toss in ¼ cup cornstarch, 1 tsp salt and 1-2 Tbsp sweet and spicy seasoning
Spray a baking sheet with oil, sprinkle tofu in an even layer, and bake on middle rack for 25 minutes at 450F, tossing halfway through and separating any big clumps
While tofu cooks, grate 2 large carrots (about 1 cup) and thinly slice green cabbage (about 1 cup)
Toss carrots and cabbage with ½ tsp salt, 1 Tbsp white sugar, ½ tsp cayenne, 1 tsp garlic powder and 1 Tbsp oil
Microwave 2 Tbsp white vinegar for around 15 seconds then toss with the vegetables
Once cooled, toss crispy tofu and ¼ cup sliced green onions with the vegetables, add mayo if desired, and stuff into pita bread