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.

Ingredients

For the sweet onion relish

  • large onion, sliced thinly
  • 2  Tablespoons  non-hydrogenated vegetable spread
  • 1/4  Teaspoon  salt
  • 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  Cups  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. 

Nutritional Facts

Total Fat
47g
67%
Sugar
59g
66%
Saturated Fat
21g
88%
Cholesterol
1mg
0%
Carbohydrate, by difference
113g
87%
Protein
16g
35%
Vitamin A, RAE
173µg
25%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
145mg
15%
Choline, total
5mg
1%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
55µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
70mg
22%
Niacin
3mg
21%
Phosphorus, P
180mg
26%
Selenium, Se
6µg
11%
Sodium, Na
580mg
39%
Vitamin D (D2 + D3)
1µg
7%
Water
99g
4%
Zinc, Zn
1mg
13%

Pretzel Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pretzel Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.