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Ingredients

1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes 1 pinch salt and freshly cracked black pepper to taste 2 ½ cups cheese-flavored crackers (such as Cheez-It®) ½ cup plain potato chips 6 saltine crackers, or more to taste ½ cup water 1 egg ½ cup olive oil, divided 3 cups cherry tomatoes, halved 1 (15 ounce) can chickpeas, drained 3 tablespoons tahini 1 ½ tablespoons minced garlic 4 pita bread pockets, halved lengthwise 3 ounces baby spinach, or more to taste

Nutrition Info

913.8 calories carbohydrate: 85.4 g cholesterol: 51.5 mg fat: 54.3 g fiber: 9 g protein: 26.6 g saturatedFat: 10.2 g servingSize: - sodium: 1057.1 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

Cheez-It® fried tofu cubes with cracked pepper and sauteed cherry tomato, baby spinach, and hummus in a pita pocket.