After a 15 minute press, cut the tofu block in half the short way. Cut each half into 5 slices, the short way.
Mix together ketchup, lemon juice, soy sauce, onion powered, garlic powder, salt, black pepper, oregano, and basil. Coat the tofu in the mixture and let marinade for 15 minutes (marinading in a zip top bag works best).
Meanwhile, combine Greek yogurt, garlic, red wine vinegar, and dill. Stir to combine.
Squeeze the shredded cucumber in a paper towel or kitchen towel to remove extra moisture.
Place half of the tzatziki sauce in a large bowl with the squeezed cucumber and sliced red cabbage, stirring to coat.
Heat a skillet over medium high heat. Add canola oil. When the oil is shimmering, but not smoking, add the tofu slices, keeping as much marinade on them as possible. Cook until dark on both sides, 3-5 minutes per side. (I even flipped my pieces on end to brown the sides, optional).
Assemble sliders by placing a cucumber slice on each slider bun. Top with a tofu slice, tzatziki slaw, a spoonful of tzatziki sauce, and the top bun. Serve immediately.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/gyro-tofu-sliders-with-tzatziki-slaw/