Cheez-It(R) Fried Tofu Pita Pocket
Season tofu with salt and black pepper.Advertisement
Place cheese-flavored crackers, potato chips, and saltine crackers in a large resealable plastic bag. Seal and crush into crumbs using a rolling pin or can. Pour into a shallow dish.
Whisk water and egg together in a small bowl. Dip tofu cubes in egg mixture then roll in crushed cracker mixture and place on a plate.
Heat 6 tablespoons olive oil in a large skillet over medium-high heat. Saute tofu cubes, in batches if necessary, until golden brown, 30 seconds to 1 minute per side. Transfer to a plate lined with paper towels to drain. Reduce heat to medium. Season cherry tomatoes with salt and pepper and add to the skillet; cook and stir until slightly softened, about 1 minute.
Combine chickpeas, tahini, and garlic in a food processor or blender; with motor running, add remaining 2 tablespoons olive oil and process until hummus is smooth and has a slight sheen.
Spread some hummus in each pita pocket. Top with tofu cubes, cherry tomatoes, and baby spinach.
If desired, you can wilt the spinach with garlic and salt for added flavor.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Reynolds® parchment can be used for easier cleanup/removal from the pan.