Cheez-It Fried Tofu Pita Pocket

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.