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Whisk together all spices in the shawarma blend and set aside. You can use a mortar and pestle, spice grinder, or just a whisk/fork.
In a medium bowl whisk together the dried shiitake, parsley, nutritional yeast, worchestershire, apple cider vinegar, cumin, liquid smoke, and boiling water. Stir in the soy curls, let sit for 5 minutes, then stir again. Let sit for a total of 10-15 minutes. They won't be hurt by soaking longer.
Before draining the soy curls, reserve 2 tablespoons of the marinade liquid. Set aside to use in the next step. Instead of squeezing the soy curls to remove liquid, simply strain so that the curls are still well hydrated.
In a large non-stick frying pan cook the sliced onion over high heat for 5 minutes. Add garlic, tomato paste, and shawarma blend. Cook for 3-5 minutes while stirring. Add in the reserved marinade liquid. Stir in soaked soy curls, drizzle with olive oil, reduce heat to medium and cook for 10 minutes while stirring occasionally.
You're ready to serve and eat! Prior to placing on a pita sprinkle a little shawarma blend on the soy curls, a squeeze of lemon, and a few cracks of black pepper.