Cheez It Fried Tofu Pita Pocket Recipes

CHEEZ-IT® FRIED TOFU PITA POCKET

Steps:

• Season tofu with salt and black pepper.
• 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.

GRILLED TOFU AND VEGETABLE PITA POCKETS

Steps:

• Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
• Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
• Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.

TOFU, APPLE, ALMOND PITA POCKET

Steps:

• Cut up the apple and place into bowl.
• Add lemon juice and stir to coat.
• Add remaining ingredients and combine.
• Serve in pita pockets.

CHEEZ-IT® FRIED TOFU PITA POCKET

Steps:

• Season tofu with salt and black pepper.
• 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.

TOFU POCKETS

Steps:

• Cup the tofu on the short side, thick enough so that you can stuff it later.
• Mix the bread crumbs paprika and ginger.
• Lightly spray with olive oil and throw under the grill until crispy, tun to do other side.
• Meanwhile, chop zucchini, carrot, sweet pepper and mushrooms into fine strips. Mix with bean sprouts.
• Take out and slice down the center to create a 'pocket'.
• Stuff vegetables into tofu pockets.
• Serve with sweet chili, soy, or oyster sauce.