Vegan Tofu Shawarma

1 I like to freeze the tofu and thaw it first, it gives it a meatier texture, then you can press it. This is optional, if you prefer you can just press the tofu. 
2 When the tofu is prepped, in a large mixing bowl whisk together the lemon juice, lemon zest, olive oil, garlic and all the spices. 
3 Break apart the tofu into chunks, if you froze it. If not just cut the block into cubes. Add the tofu to the bowl and toss to coat all the tofu in the marinade. Let marinate for at least an hour. 
4 When ready to cook the tofu, preheat the oven to 425 degrees(F).
5 Put the tofu on a large sheet pan, preferably lined with parchment paper or a silicone baking sheet. 
6 Put the chopped red onion and the quartered lemons on the pan with the tofu and toss everything together. Spread it out evenly on one side of the pan. 
7 Roast for 20 minutes.
8 While the tofu is roasting, in a large mixing bowl, make the broccoli. Add the broccoli to the bowl and then drizzle with the oil and sprinkle with the za'atar spice. Toss to coat the broccoli.
9 Once the tofu has roasted for 20 minutes, remove from the oven and then put the broccoli on the other side of the pan. 
10 Return the pan to the oven and roast the tofu and broccoli together for 10-15 minutes, or until the tofu is firm and brown. 
11 Serve on top of a flatbread with hummus, parsley and vegan feta if desired.