Vegan Gyros

Tzatziki sauce:
12.3 oz firm silken tofu
3 tbsp lemon juice
1 tbsp white wine vinegar
1/2 tsp salt
2 garlic cloves, chopped
2 tbsp olive oil
1/4 tsp pepper
1 cucumber, seeded and grated
1 tsp dried dill
Seasoned seitan:
 8-ounce package of seitan, chopped
1 tbsp canola oil
3 cloves garlic, minced
1 tsp cumin
2 tsp oregano
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
Garnish:
1 cup lettuce, shredded
1/2 cup red onion, sliced
1 medium tomato, sliced
2 whole wheat pitas, warmed

In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
Taste, add pepper to taste and more salt if needed. Set aside.
Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
Add cucumber and dill to tofu mixture.
Stir to blend, cover, and refrigerate for at least 2 hours.

In a sauté pan over medium heat, add the canola oil and heat until shimmering.
Add the seitan and garlic and cook, stirring occasionally, until the seitan is cooked through and lightly browned.
Add the cumin, oregano, cinnamon, cayenne pepper, nutmeg, salt, and pepper, and stir to combine.
Cook for another 2-3 minutes or until fragrant, and set aside.
Meanwhile, assemble the pitas with the lettuce, onion and tomato.
Add the seitan and drizzle with tzatziki sauce. Serve immediately.

Altered from http://greek.food.com/recipe/vegan-tzatziki-239629
http://www.thecurvycarrot.com/2011/06/02/vegetarian-gyros/