Add the soy chunks, soy sauce, water, salt, ground cumin, paprika, and garlic powder to the large frying pan.

Cook the soy chunk mixture over medium heat for 5 to 10 minutes, stirring occasionally, until all the water has evaporated.

Transfer the cooked soy chunks to a mixing bowl and stir in the chickpea flour.

Add the breadcrumbs, 1 large handful of fresh parsley, and tomato sauce, then mix until a thick, pressable taco filling forms.

Set the soy filling aside while preparing the salad and tzatziki.

Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop 1/2 bunch of fresh parsley.

Combine the chopped vegetables with vinegar and salt in a mixing bowl.

Chop the remaining fresh parsley and the fresh mint.

Mix the unsweetened vegan yogurt, chopped herbs, lemon juice, salt, and remaining garlic powder in a mixing bowl until smooth.

Heat the cooking oil in the large frying pan over medium-high heat.

Press about one ninth of the soy filling evenly onto one small tortilla.

Fry the filled tortilla filling-side down for 2 to 3 minutes until golden brown, then flip and cook for 1 more minute.

Repeat pressing and frying with the remaining soy filling and small tortillas.

Top each crispy smash taco with the quick salad and vegan tzatziki, then serve immediately.