Cheez It Fried Tofu Pita Pocket Recipes

Steps:

• Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
• Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
• Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

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.

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.

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.