In a medium bowl, whisk together ¼ cup of tamari, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar, 1 tablespoon of vegetable broth, and 1 tablespoon of oil. Add 1 teaspoon of liquid smoke, 2 tablespoons of nutritional yeast, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of allspice, and a pinch of white pepper.

Once the marinade is ready, cut the tofu in half lengthwise. Slice each half into thin strips about 1/8-inch thick.

Coat each tofu strip in the marinade, place in a shallow dish, cover tightly, and let sit for at least 30 minutes.

Heat 1 tablespoon of oil in a griddle over medium-low heat. Add marinated tofu strips, cook for 4-5 minutes, flip and continue for another 3-4 minutes until golden.

Mash 1 ripe avocado with the zest and juice of half a lime, 2 tablespoons of chopped fresh dill, and a pinch of salt until smooth.

Spread dill avocado on ciabatta rolls, layer with tomato slices, crispy tofu strips, and lettuce. Close the sandwich and press gently.