Facts Healthy Eating

Pretzel- And Cashew-Crusted Tofu

Vicky Cohen and Ruth Fox|

Pretzel- And Cashew-Crusted Tofu
2.4 (7 ratings)
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Crunchy, flavorful, and served with a sweet onion relish, this elegant main course also happens to be vegan. It's perfect for Thanksgiving, the holidays, or just a weeknight dinner any other time of the year. To save time, start the tofu while the sweet onion relish is simmering on the stove.  Click here to see A Vegetarian Thanksgiving.
Servings
4
Ingredients
  • 1 large onion, sliced thinly
  • 2 tablespoon non-hydrogenated vegetable spread
  • 1/4 teaspoon salt
  • 1 medium-sized granny smith apple, diced finely
  • 1 tablespoon dark brown sugar
  • 2 tablespoon agave nectar
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 2 cup pretzel sticks
  • 3/4 cup raw cashews
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1/2 teaspoon plus a pinch of salt
  • 1 teaspoon lemon pepper
  • 1 cup whole-wheat flour
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • one 16-ounce package extra-firm tofu, cut into 8 slices*
Directions
  1. In a large skillet, sauté the sliced onion in the vegetable spread. Cook over medium heat for about 5 minutes. Season with the salt. Add the apple and continue cooking for 5-6 minutes. Add the brown sugar, agave nectar, balsamic vinegar, lemon juice, and water. Cook for about 2 minutes. Reduce the heat and simmer, uncovered, for 20 minutes.
  2. Preheat the oven to 400 degrees.
  3. Line a large baking sheet with parchment paper. Combine the pretzel sticks and cashews in a food processor and pulse a few times until coarsely ground. In a small bowl, combine the onion powder, garlic powder, chili powder, ½ teaspoon of the salt, and lemon pepper.
  4. Combine the flour and half of the spice mixture in a medium-sized bowl. Pour the almond milk into a medium-sized bowl. Place the pretzel-cashew mixture in a third bowl. Season with a pinch of salt and the black pepper. Add the olive oil and mix well using your hands.
  5. Season the tofu slices with the remaining spice mixture. Coat each slice with the seasoned flour, dip in the almond milk, and coat with the pretzel-cashew mixture, pressing gently so it sticks well to the tofu. Place the tofu slices on the baking sheet and bake until golden brown, for 15-18 minutes. Serve with the sweet onion relish.
 
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