TOFU POMEGRANATE POCKETS
Ingredients:
FOR TOFU BITS
- Nonstick cooking spray
- 1 pound extra-firm tofu, drained, pressed, and cut into ½-inch cubes
- 2 tablespoons tamari
- 1½ teaspoons liquid smoke, divided
- 1 teaspoon pure maple syrup
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
FOR DRESSING
- ½ cup cashews, soaked in water for 1 hour, then rinsed and drained
- ¼ cup plus 2 tablespoons apple juice, or as needed
- 1 tablespoon plus 1 teaspoon plum vinegar
FOR SANDWICHES
- 4 cups chopped baby spinach or arugula
- ¼ cup minced red onion
- Two 8-inch pita breads, cut in half
- 1 small cucumber, sliced
- ½ cup pomegranate seeds, divided
Instructions
To make the tofu:
- Preheat the oven to 400°F.
- Spray an 8 x 11-inch pan with nonstick spray. Combine the tofu, tamari, 1 teaspoon of the liquid smoke, maple syrup, onion powder, salt, and pepper in the pan. Stir to coat.
- Bake for 20 minutes, stirring once halfway through. When browned, remove from the oven and add the remaining ½ teaspoon liquid smoke. Let cool before using.
To make the dressing:
- Combine all the ingredients in a blender. Blend until completely smooth.
To assemble the Sandwiches :
- Combine the spinach, red onion, and half the dressing in a bowl. Toss to coat.
- Fill the pockets evenly with the salad and then layer in the cucumber.
- Fill evenly with the tofu and sprinkle each with 2 tablespoons pomegranate seeds. Drizzle with the remaining dressing and serve.