Make the Tzatziki Sauce
Place the grated cucumber in a cheesecloth or fine-mesh strainer and squeeze out as much liquid as possible. This is key to a thick, creamy sauce!
In a medium bowl, combine the drained cucumber, Greek yogurt, garlic, mint, dill, lemon juice, and salt.
Stir until well combined.
Cover and refrigerate for at least 20 minutes to allow the flavors to meld together.
Cook the Tofu & Assemble
Cut the pressed tofu block lengthwise into eight even slices.
Heat a large nonstick skillet over medium-high heat and coat with cooking spray.
Sprinkle half of the Mediterranean seasoning over the tofu slices and place them in the hot pan, seasoned-side down.
Sprinkle the remaining seasoning on top of the tofu and lightly spray again.
Cook for 5-10 minutes, flipping once, until both sides are golden brown and slightly crisp.
Drizzle the liquid aminos over the tofu in the pan. Shake the pan gently to coat the slices as they absorb the liquid.
Remove from heat.
To assemble, lay a warm pita on a piece of foil.
Place two slices of seasoned tofu down the center, then top generously with tzatziki sauce, shredded lettuce, and tomato slices.
Roll into a cone shape and use the foil to hold it all together.
Don't skip squeezing the cucumber! Removing the excess water is the secret to a thick, non-watery tzatziki sauce.
