- 1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes
- 1 pinch salt and freshly cracked black pepper to taste
- 2 1/2 cups cheese-flavored crackers (such as Cheez-It®)
- 1/2 cup plain potato chips
- 6 saltine crackers, or more to taste
- 1/2 cup water
- 1 egg
- 1/2 cup olive oil, divided
- 3 cups cherry tomatoes, halved
- 1 (15 ounce) can chickpeas, drained
- 3 tablespoons tahini
- 1 1/2 tablespoons minced garlic
- 4 pita bread pockets, halved lengthwise
- 3 ounces baby spinach, or more to taste
- Season tofu with salt and black pepper.
- Place cheese-flavored crackers, potato chips, and saltine crackers in a large resealable plastic bag. Seal and crush into crumbs using a rolling pin or can. Pour into a shallow dish.
- Whisk water and egg together in a small bowl. Dip tofu cubes in egg mixture then roll in crushed cracker mixture and place on a plate.
- Heat 6 tablespoons olive oil in a large skillet over medium-high heat. Saute tofu cubes, in batches if necessary, until golden brown, 30 seconds to 1 minute per side. Transfer to a plate lined with paper towels to drain. Reduce heat to medium. Season cherry tomatoes with salt and pepper and add to the skillet; cook and stir until slightly softened, about 1 minute.
- Combine chickpeas, tahini, and garlic in a food processor or blender; with motor running, add remaining 2 tablespoons olive oil and process until hummus is smooth and has a slight sheen.
- Spread some hummus in each pita pocket. Top with tofu cubes, cherry tomatoes, and baby spinach.