Cut the tofu into six long slices, about ¼ inch thick, then pat dry with paper towels.

Heat a drizzle of olive oil in a nonstick skillet and add the tofu slices. Let cook for 4 minutes on each side, until golden and crispy.

Meanwhile, juice half of the lemon and mix the juice with the harissa and maple syrup in a small bowl, whisking to combine. Cut the remaining lemon half into wedges.

Mix the mint and yogurt together, and season with salt and pepper to taste.

Add three-quarters of the harissa and maple glaze to the skillet and let cook until each piece of tofu is evenly coated in the mixture (about 30 seconds to 1 minute).

Spread half the mint and yogurt mixture onto the center of each wrap, layer with the spinach and the glazed tofu. Drizzle with any extra glaze from the pan, then top with the remaining glaze from the bowl.

Roll up the wraps and serve immediately with lemon wedges (a little squeeze of lemon adds great acidity).