To a large shallow bowl or container, add the tamari, maple syrup, vinegar, broth, olive oil, liquid smoke, nutritional yeast, paprika, garlic, onion, coriander, allspice, and white pepper then whisk to evenly mix.

Place the tofu on a cutting board, cut the block in half lengthwise. Place the tofu cut side down then thinly slice the tofu crosswise into thin ⅛-inch strips (1-2 mm thick) using a sharp knife.

Dip each strip of tofu into the marinade to coat both sides.

Heat some oil in a large griddle or large skillet over medium low heat. Arrange the tofu strips in a single layer on to the cooking surface with a little space between each slice. Cook undisturbed for 4-5 minutes, then flip and cook again for 3-4 minutes. If the tofu is looking dry, brush some of the remaining marinade on top of the tofu as it finishes cooking. The tofu is done once it is nicely browned and lightly crisp around the edges on both sides. Transfer the cooked slices to a plate, sprinkle with a pinch of salt if desired, then repeat with any remaining tofu slices.

For the avocado spread, add the avocado, lime zest and juice, dill, and a generous pinch of salt to a bowl then mash together with a fork until well combined.

To assemble, spread the mashed avocado onto both sides of the ciabatta roll then add a layer of tomato slices. Optionally, season the tomato with the juice of a wedge of lime, pinch of salt, and a small drizzle of extra virgin olive oil. Top with the tofu strips and lettuce before topping with the bun and enjoying.