Tofu Apple Almond Pita Pocket Recipes

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TOFU POCKETS



Tofu Pockets image

This is for a real tofu lover. Some quick to serve as finger food or a quick and healthy afternoon snack. Even works as a side dish to other vegetables.

Provided by Lani D

Categories     Soy/Tofu

Time 25m

Yield 6 pockets, 6 serving(s)

Number Of Ingredients 10

75 g firm tofu
1/4 cup breadcrumbs
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 teaspoon olive oil flavored cooking spray
1 zucchini
1 carrot
1 cup bean sprouts
1/2 sweet pepper
1 mushroom

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.

Nutrition Facts : Calories 49, Fat 1.2, SaturatedFat 0.2, Sodium 46.3, Carbohydrate 7.5, Fiber 1.6, Sugar 2.9, Protein 3.1

ASIAN TOFU POCKETS



Asian Tofu Pockets image

Make and share this Asian Tofu Pockets recipe from Food.com.

Provided by Wendys Kitchen

Categories     Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 sheets dried fresh seaweed (nori)
1/4 cup sesame seeds, toasted
1 teaspoon salt, flakes
1 teaspoon dried chili pepper flakes
3 eggs, lightly beaten
1 1/4 cups short-grain rice, cooked
1 large carrot, grated
1/2 cup thinly sliced green onion
2 tablespoons pickled ginger, chopped
2 tablespoons mirin
12 tofu pockets

Steps:

  • Toast seaweed sheets by placing under grill for 1-2 minutes. Cut each sheet into eigths, layer on top of each other and cut into thin strips.
  • Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
  • Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 minutes. Tip out onto a flat surface and roll up and cut into thin strips. Repeat.
  • Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
  • Gently open pockets from the top edge, fill each with some rice mixture. Place some egg roll and a spoonful of seed mixture on top of each pocket.

Nutrition Facts : Calories 230.7, Fat 5.7, SaturatedFat 1.3, Cholesterol 105.8, Sodium 464.1, Carbohydrate 36.7, Fiber 2.5, Sugar 1.1, Protein 7.2

SHAWARMA-SPICED TOFU PITA WRAPS



Shawarma-Spiced Tofu Pita Wraps image

Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.

Provided by Chris Morocco

Categories     Tofu     Onion     Vinegar     Coriander     Paprika     Cinnamon     Yogurt     Garlic     Cucumber     Mint     Dinner     Quick & Easy     Vegetarian     Quick and Healthy

Yield 4 servings

Number Of Ingredients 14

1/2 small red onion, thinly sliced
3 Tbsp. seasoned rice vinegar
1 (14-oz.) block firm or extra-firm tofu, drained
3 Tbsp. extra-virgin olive oil
2 tsp. ground coriander
2 tsp. smoked Spanish paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cinnamon
1 tsp. kosher salt, plus more
1/2 cup whole-milk Greek yogurt
1 small garlic clove, finely grated
4 pitas, warmed
2 Persian or mini cucumbers, thinly sliced lengthwise
Mint leaves (for serving)

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.

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