Preheat the oven to 200°C (400°F).

Crumble the 360 g smoked tofu into a mixing bowl.

Add the tomato paste, soy sauce, salt, paprika, ground cumin, garlic powder, ground coriander, and chickpea flour to the tofu.

Knead the tofu mixture thoroughly until it forms a cohesive, moldable dough.

Shape the mixture into one long log on the baking sheet.

Cut the log into 8 to 9 equal koftas and space them apart on the baking sheet.

Slice the onion into thin slices.

Add the sliced onion and cherry tomatoes around the koftas on the baking sheet.

Drizzle the koftas and vegetables with olive oil.

Bake the sheet-pan kebab for 20 minutes until the koftas are firm and the tomatoes are softened.

Finely chop the fresh parsley while the kebabs bake.

Mix the baked cherry tomatoes with the chopped parsley and a pinch of salt.

Combine tahini, harissa paste, lemon juice, maple syrup, and salt in a clean mixing bowl.

Stir water into the tahini mixture a little at a time until it becomes a creamy drizzleable sauce.

Place one flatbread on each serving plate.

Top each flatbread with koftas and the roasted tomato-onion mixture.

Drizzle the harissa tahini sauce over the assembled flatbreads and serve immediately.