Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Unwrap the tofu and gently press it dry between two sheets of kitchen paper, being careful not to apply too much pressure. Then, using a mandoline or a vegetable peeler, slice the tofu into very thin slices, approximately 3 millimeters thick.

For the marinade, combine the spices, cornstarch, miso, soy sauce, rapeseed oil, and agave syrup in a baking dish and whisk or stir until smooth. Add the tofu slices and gently mix them with a spatula or spatula until evenly coated.

Next, arrange the tofu slices on the baking sheet lined with parchment paper. Space the slices out as evenly as possible. It's best to use your fingers to help with this. And don't worry if your tofu slices break while you're arranging them – gyro meat is also very uneven in size.

Place the baking sheet in the oven at 200°C (top and bottom heat) for 18 to 22 minutes, until the tofu is nicely crispy but not burnt. Then serve the tofu gyros with your choice of side dishes.

It's best to check the tofu after 15 minutes and see how much longer it needs. Since the slices are so thin, they can burn quickly.