In a medium bowl, whisk together ¼ cup of tamari, 2 tablespoons of maple syrup, 1 tablespoon of vinegar, ¼ cup of vegetable broth, and 1 tablespoon of oil. Add 1 teaspoon of liquid smoke, 2 tablespoons of nutritional yeast, and sprinkle in your spices: 1 teaspoon of smoked paprika, ½ teaspoon of allspice, and ½ teaspoon each of garlic powder, onion powder, and white pepper. Mix until smooth.

Take your super firm tofu and carefully drain it. Slice it into 1/8-inch thick strips.

Gently dip each tofu strip into the marinade, ensuring they're well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Heat a griddle or a non-stick skillet over medium-high heat and add a splash of oil. Carefully lay the marinated tofu strips in a single layer. Cook for 4-5 minutes on each side until golden brown and crispy.

While your tofu cooks, mash 1 ripe avocado in a bowl. Add the juice and zest of half a lime, 1 tablespoon of chopped dill, and a pinch of salt. Stir until creamy.

Spread a layer of the dill avocado mixture on each side of ciabatta rolls. Stack fresh tomato slices, crispy tofu strips, and a handful of lettuce, then press gently to combine.