In a small bowl, whisk together ¼ cup tamari, 2 tablespoons maple syrup, 1 tablespoon vinegar, 2 tablespoons broth, 1 tablespoon olive oil, 1 teaspoon liquid smoke, and your spices: 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of white pepper to create the marinade.

Carefully drain and pat dry the tofu, cut it in half lengthwise, and slice into thin 1/8-inch strips.

Place the tofu strips in a shallow dish, pour the marinade over, and ensure each piece is fully coated. Allow to marinate for at least 30 minutes.

Heat a skillet over medium-high heat and add olive oil. Cook the marinated tofu strips for 4-5 minutes until golden and crispy on one side, then flip and sauté for an additional 3-4 minutes.

In a medium bowl, mash the avocado, then mix in lime juice, lime zest, dill, and salt until well combined.

Spread the creamy avocado mixture on cut ciabatta rolls, layer with fresh tomatoes and smoky tofu strips, and top with crisp lettuce.