Tofu Pomegranate Pockets Recipe
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
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
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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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.