I think that seitan is much easier to master and much harder to mess up. Tofu can go very wrong and I think the reason a lot of people think they don't like tofu is because they've had some awful first experiences. My favorite way to make tofu is to cut into cubes, marinate it, and bake it in the oven at around 375 until it gets golden and crispy around the edges (usually about 20-25 minutes).
Natalie, I too have had some nasty seitain at restaurants, but I have found it quite easy to make at home. The only brand on seitan I have been able to find in stores around here is White Wave. It does the job. According to a few friends, it's easy to make at home, but I have never ventured into that.
One of the things I enjoy most is cooking. I get a kick out of making vegan food that tastes way better than 'normal' food. There are two seitan recipes that are easy and that I love.
One is breaded seitain. First pull the seitan into nugget-like chunks. Haha, that doesn't sound too appealing. Then dip those into a mixture that will allow breadbrumbs to bond to the seitan. I like mixing mustard or dressing with a little bit of water. It doesn't really matter what you use because most times you won't be able to taste it. Then, after dipping the seitan into the mixture, cover in breadcrumbs (of the vegan variety, of course), and saute in a frying pan. I usually use vegetable oil, but you don't have too much ... it's a personal preference. I have actually fried them before too. Not bad. Anyway, cook them until they're brownish ... and you've got delicious seitain nuggets.
Another recipe that I love is seitan chicken salad, invented last year in the quest for 'chicken salad.' I can't give exact measurements, but it goes something like this. Two packages of seitan, shredded into pretty tiny bits, couple of handfuls of raisins, couple of stalks of celery chopped fine, sunflower seeds, and veganaise (how much you use again depends on personal preference when it comes to creamy things ... the dijon kind gives it a nice flavor). Salt and pepper to tase. First saute the seitan until it's golden brown. Then mix all of the ingredients together in a large bowl and refrigerate before serving. Yum yum.
I hope this helps you out a bit. And you have probably heard of this site, but I will link to it just for kicks because I find it to be wonderful. www.vegweb.com
You'll find recipes galore there, if you haven't already looked.