If you are using wooden or bamboo skewers, soak them in water for 15 minutes while you prepare the kofta mixture.

Grind the seitan onion and garlic in a food processor for 60 seconds.

Add in the tomato paste, olive oil, flour, fresh mint, ground cumin, ground black pepper, ground coriander, oregano, cinnamon, crushed red pepper flakes, and salt. Continue to grind in the food processor for 90 seconds until all the ingredients are evenly combined.

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

Take a handful of the kofta mixture and form it into a cylindrical shape around one of the soaked wooden skewers, pressing the mixture firmly onto the skewer. Repeat with the remaining kofta mixture and skewers.

Arrange the skewers on the prepared baking sheet. Brush them with olive oil.

Bake the kofta in the preheated oven for 12 minutes, carefully flip them with a metal spatula and bake for another 12 minutes or until browned and cooked through.

While the kofta is cooking, make the tzatziki sauce. In a mixing bowl, combine the vegan yogurt, minced garlic, grated or finely minced cucumbers, fresh dill, fresh mint, lemon juice, olive oil, salt, and black pepper. Mix well to combine.

When finished baking, brush the hot kofta again with extra virgin olive oil. Serve the kofta hot with the tzatziki sauce.

If you want to enjoy the kofta as a sandwich, serve it on hot freshly grilled pita with hummus, harissa, arugula, tomatoes, thinly sliced red onion or pickled onion, pickled vegetables or olives, fresh mint and dill, or za'atar. Enjoy!