Cheez-It® Fried Tofu Pita Pocket
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
55
Sourness
37
mins
Prep time (avg)
7
Difficulty
Ingredients:
1 cup
Water1
Egg1 cup
Olive Oil (divided)3 cups
Cherry Tomatoes (halved)430 g
Chickpea (can, drained)3 tbsps
Tahini1.5 tbsps
Garlic (minced)Directions:
1
Season tofu with salt and black pepper
2
Place cheese-flavored crackers, potato chips, and saltine crackers in a large resealable plastic bag
3
Seal and crush into crumbs using a rolling pin or can
4
Pour into a shallow dish
5
Whisk water and egg together in a small bowl
6
Dip tofu cubes in egg mixture then roll in crushed cracker mixture and place on a plate
7
Heat 6 tablespoons olive oil in a large skillet over medium-high heat
8
Saute tofu cubes, in batches if necessary, until golden brown, 30 seconds to 1 minute per side
9
Transfer to a plate lined with paper towels to drain
10
Reduce heat to medium
11
Season cherry tomatoes with salt and pepper and add to the skillet; cook and stir until slightly softened, about 1 minute
12
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
13
Spread some hummus in each pita pocket
14
Top with tofu cubes, cherry tomatoes, and baby spinach