Tofu Apple Almond Pita Pocket Recipes

SHAWARMA-SPICED TOFU PITA WRAPS

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.

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.

ASIAN 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.

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.

APPLE POCKETS

Steps:

• Preheat oven to 375 degrees.
• Defrost puff pastry sheet.
• Cover the sheet with plastic wrap to prevent it from drying out.
• Mix cinnamon, brown sugar, and salt in a medium mixing bowl.
• Add apples and stir to coat with sugar and spice mixture.
• Cut pastry into 8 squares.
• Place apples in 4 of pastry squares.
• Dot apples with melted butter.
• Place remaining pastry squares on top of apples and press edges together to seal with a fork.
• May use water to seal edges.
• Brush top of pastry with beaten eggs with a pastry brush.
• Bake at 375 for 15 minutes or until golden brown.