In a large bowl, mix together the Soy Curls, boiling water, nutritional yeast, cumin, smoked paprika, salt, onion, garlic, black pepper, and the za'atar. Let that sit for 10 minutes, stirring occasionally, until the Soy Curls are rehydrated.
Heat a large non-stick skillet over medium heat, and once it’s heated, add the Soy Curls and cook, stirring as necessary to keep them from burning, for about 15 to 20 minutes. When your Soy Curls look like they are starting to get nicely browned, crisped on some edges, and have a chewy texture, go ahead and remove the skillet from the heat.
Taste your Shawarma Soy Curls and season with additional salt and pepper if they need it.
You can store your Shawarma Soy Curls in the fridge for up to a week to use in wraps and bowls! Or put in the freezer for up to a month.