In a medium bowl, whisk together the vegan yogurt, Dijon mustard, agave, lemon zest, lemon juice, olive oil, soy sauce, minced garlic, nutritional yeast, smoked paprika, onion powder, dried oregano, dried thyme, and a pinch of salt and pepper. Reserve 2 tablespoons of the marinade for later.

Using a clean kitchen towel, gently pat the super firm tofu dry to remove excess moisture. Cut the tofu into bite-sized chunks, approximately 1-inch cubes.

Place the tofu chunks into the bowl with the marinade and toss gently until well-coated. Cover and let soak for at least 15 minutes.

Soak wooden skewers in water for about 10 minutes. Heat a skillet over medium heat and add olive oil. Add marinated tofu pieces and cook for about 3 minutes on each side until golden brown.

Remove tofu from the skillet and toss with the reserved marinade.

Warm the pita bread on the skillet or grill. Assemble by placing crispy tofu inside the warm pita and adding a generous dollop of Vegan Tzatziki.