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/

Vegan Spanakopita

1 medium onion, finely chopped
2 tablespoons olive oil
16 ounces frozen chopped spinach, thawed/drained/squeezed dry
12.3 oz tetra box soft tofu
1/2 teaspoon dried dill weed
1 tbsp lemon juice
1/4 tsp salt and pepper, each
16 ounces phyllo dough, thawed
Olive oil in spray bottle

Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
Place tofu in a mixing bowl and crumble with a fork.
Add dill, lemon juice, salt and pepper, onions, and spinach.
Stir thoroughly to combine.
Preheat oven to 350°F.
Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
Spread the spinach mixture in dish on top of the phyllo dough.
Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
Bake 45 minutes until golden and filling is hot.
Let stand 10 minutes before serving.

Altered from http://greek.food.com/recipe/vegan-spanakopita-264333