Mix together dry seitan ingredients with wet ingredients. Mix to form dough. Form into a flat piece of dough the shape of your small baking dish. We use a square glass 8×8 casserole dish. Then bake the seitan at 350 degrees for 40 minutes. Remove from oven and allow to cool. The seitan can be made the day before. It will keep for a few days in the fridge.
Mix together 1/2 cup of plain vegan yogurt with the garlic powder, onion powder, citrus juice (lime or lemon), turmeric, and salt. Keep refrigerated until ready to serve.
Preheat your grill. When your seitan has cooled use a bread knife to slice into cubes. Slide the seitan cubes onto bamboo skewers alternating with cherry tomatoes. Throw the seitan kebabs on to the grill and cook with the lid down for about 4 minutes. Carefully flip the kebabs and grill on the other side for an additional 4 minutes. Remove from the grill and serve with cilantro and turmeric sauce drizzled on top. We like to serve with basmati rice or pita bread.