Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Pretzel- and Cashew-Crusted Tofu Recipe
Nov 15, 2012 @ 4:33 PM
Posted by
Daily Value: 53%
Servings: 4
Balanced, High-Fiber
Posted by
Nutrition
Cal/Serving: 1,063Daily Value: 53%
Servings: 4
Balanced, High-Fiber
| Fat | 37g | 57% |
| Saturated | 6g | 31% |
| Carbs | 152g | 51% |
| Fiber | 14g | 55% |
| Sugars | 16g | 0% |
| Protein | 43g | 87% |
| Sodium | 2131mg | 89% |
| Calcium | 853mg | 85% |
| Magnesium | 285mg | 71% |
| Potassium | 1023mg | 29% |
| Iron | 14mg | 77% |
| Zinc | 7mg | 47% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 7mg | 12% |
| Thiamin (B1) | 1mg | 76% |
| Riboflavin (B2) | 1mg | 35% |
| Niacin (B3) | 9mg | 44% |
| Vitamin B6 | 1mg | 29% |
| Folic Acid (B9) | 289µg | 72% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 24µg | 30% |
| Fatty acids, total monounsaturated | 17g | 0% |
| Fatty acids, total polyunsaturated | 11g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Vicky Cohen and Ruth Fox
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.
INGREDIENTS
For the sweet onion relish:
- 1 large onion, sliced thinly
- 2 tablespoons non-hydrogenated vegetable spread
- 1/4 teaspoon salt
- 1 medium-sized Granny Smith apple, diced finely
- 1 tablespoon dark brown sugar
- 2 tablespoons agave nectar
- 2 tablespoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
For the tofu:
- 2 cups pretzel sticks
- 3/4 cup raw cashews
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons 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
For the sweet onion relish:
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.
For the tofu:
Preheat the oven to 400 degrees.
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.
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.
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.
Recipe Details
Click here to see more recipes from May I Have That Recipe?
Servings: 4Total time: 45 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy
Notes and Substitutions:
*Note: We recommend you freeze it after buying it, then before using, defrost and squeeze as much water out of it as possible.
