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.
*Note: We recommend you freeze it after buying it, then before using, defrost and squeeze as much water out of it as possible.
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.
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.