Pretzel- and Cashew-Crusted Tofu

Pretzel- and Cashew-Crusted Tofu
Staff Writer
Pretzel- and Cashew-Crusted Tofu

Vicky Cohen and Ruth Fox

Pretzel- and Cashew-Crusted Tofu

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.

Notes

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

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. 

Nutrition

Calories per serving:

827 kcal

Daily value:

41%

Servings:

4
  • Carbohydrate, by difference 94 g
  • Protein 20 g
  • Total lipid (fat) 42 g
  • Vitamin A, IU 1241 IU
  • Vitamin A, RAE 137 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 21 IU
  • Vitamin E (alpha-tocopherol) 5 mg
  • Vitamin E, added 1 mg
  • Vitamin K (phylloquinone) 11 µg
  • Arginine 1 g
  • Ash 2 g
  • Calcium, Ca 148 mg
  • Carotene, alpha 52 µg
  • Carotene, beta 423 µg
  • Cholesterol 25 mg
  • Choline, total 4 mg
  • Cryptoxanthin, beta 89 µg
  • Fatty acids, total monounsaturated 12 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 17 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 7 g
  • Fluoride, F 1 µg
  • Folate, DFE 6 µg
  • Folate, food 19 µg
  • Folate, total 55 µg
  • Folic acid 2 µg
  • Fructose 2 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 4 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 12 µg
  • Lycopene 6 µg
  • Lysine 1 g
  • Magnesium, Mg 79 mg
  • Niacin 5 mg
  • Phosphorus, P 257 mg
  • Phytosterols 3 mg
  • Potassium, K 502 mg
  • Retinol 95 µg
  • Selenium, Se 8 µg
  • Sodium, Na 640 mg
  • Starch 18 g
  • Sugars, total 46 g
  • Theobromine 3 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 3 mg
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D2 (ergocalciferol) 1 µg
  • Water 125 g
  • Zinc, Zn 3 mg
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