Tofu Pomegranate Pockets

Tofu Pomegranate Pockets Recipe

By Veegs


For Tofu bits

non-stick cooking spray

1 pound (454 g) extra-firm tofu, drained, pressed, and cut into ½-inch (1.3-cm) cubes

2 tablespoons (30 ml) 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 (69 g) cashews, soaked in water for 1 hour, then rinsed and drained

¼ cup plus 2 tablespoons (90) apple juice, or as needed

1 tablespoon plus 1 teaspoon (20 ml) ume plum vinegar

For Sandwiches

4 cups (120 g) chopped baby spinach or arugula

¼ cup (40 g) minced red onion

Two 8-inch (20-cm) pita breads, cut in half 1 small cucumber, sliced

½ cup (91 g) pomegranate seeds, divided


1TO MAKE THE TOFU: Preheat the oven to 400°F (200°C, or gas mark 6). Spray an 8 x 11-inch (20 x 28-cm) pan with non-stick 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 1/2 teaspoon liquid smoke. Let cool before using.

2TO MAKE THE DRESSING: Combine all the ingredients in a blender. Blend until completely smooth.

3TO 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 table-spoons (23 g) pomegranate seeds. Drizzle with the remaining dressing and serve.

4Recipe Notes: Want to take this one on the go? You can toss all the sandwich vegetables with the dressing and package it separately from the tofu. When you are ready to eat, just fill the pitas with the salad and tofu.

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