High-Protein Crispy Smoky Tofu Pockets with Avocado Dip

⏱️ Prep: 10m

🔥 Cook: 10m

🎬 Video: 25s

👥 Servings: 3

These crispy smoky tofu pockets are packed with flavor, protein, fresh salsa, and creamy avocado dip! They feature layers of smoky tofu, a homemade tomato-jalapeño salsa, and a creamy avocado-cilantro dip, all folded into a crispy square pocket and pan-toasted until golden. Easy to make and satisfying, these plant-based pockets are perfect for a quick lunch, snack, or light dinner. The combination of smoky tofu, creamy avocado, fresh salsa, and a crispy toasted wrap ensures every bite is delicious.

Instructions

Prepare the avocado-cilantro dip: Add 1 avocado, a generous amount of fresh cilantro, 2 green chilies, 1 tbsp hemp hearts, 1 tbsp extra-virgin olive oil, ½ tsp salt (or to taste), and juice of ½ lime to a blender. Blend until smooth and creamy. Set aside.
Prepare the quick fresh salsa: In a bowl, mix 3 large grated tomatoes, 1 grated jalapeño, ½ finely chopped onion, some fresh cilantro, 1 tbsp extra-virgin olive oil, and salt and black pepper (to taste). Adjust seasoning as needed.
Divide the smoked tofu into 3 equal portions, one for each wrap.
Take one tortilla or wrap and spread about 1 tbsp of the prepared avocado dip onto it.
Add one portion of the smoked tofu on top of the dip.
Top the tofu with about 2 tbsp of the fresh salsa.
Carefully fold the wrap from both sides towards the center, then fold from the bottom twice to create a square pocket.
Place the folded pocket seam-side down on a lightly heated pan.
Toast on both sides until the outside is crisp and golden. Repeat for the remaining pockets.
Serve the crispy tofu pockets warm with extra avocado dip and salsa for dipping.

💡 Chef’s Notes

Tips & Tricks: Do not overfill the wraps to make folding easier and prevent filling from escaping. Drain excess tomato juice from the salsa if it’s too watery to avoid soggy wraps. Use medium heat when crisping the pockets to prevent the tortilla from browning too quickly before the filling warms. Always place the pockets seam-side down first on the pan to help them seal as they heat. Let the pockets sit for 1-2 minutes before cutting to allow the filling to settle. For maximum crunch, do not cover the pan while heating. The avocado dip can be made ahead and refrigerated; press plastic wrap directly against the surface to reduce browning. Serve any leftover salsa and avocado dip alongside the pockets as a fresh dipping platter.