Preheat oven to 425°F. Whisk together vinegar, tahini, and 2 tbsp water in medium bowl. Add tomato, cucumber, and a pinch of salt and toss to coat. Set aside.

Whisk together just 1 tsp ras el hanout, just 1 tsp paprika, garlic, 1 tbsp olive oil, ¼ tsp salt, and 3 tbsp warm water in small bowl until smooth. Brush baking sheet with 1 tbsp olive oil. Lay tofu ribbons in single layer and brush evenly with spice paste. Roast until darkened and edges are beginning to crisp, 10 to 12 minutes, rotating sheet halfway through. (TIP: You can overlap tofu ribbons to fit them on baking sheet.)

Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes.

Transfer quinoa to bowl with marinated veggies, stir in parsley, and season to taste with salt and pepper. Divide tabouli between serving bowls. Top with spicy shawarma tofu and sprinkle with as much Aleppo pepper as you'd like. Serve with tzatziki and as much chili garlic sauce as you'd like. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.