Pretzel- and Cashew-Crusted Tofu

Staff Writer
Pretzel- and Cashew-Crusted Tofu
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.

Ready in
45 m
4
Servings
988
Calories Per Serving
Deliver Ingredients

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

  • 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 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. 

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.

Nutritional Facts

Total Fat
32g
49%
Sugar
22g
N/A
Saturated Fat
6g
28%
Protein
34g
68%
Carbs
151g
50%
Vitamin A
30µg
3%
Vitamin B6
0.6mg
30.1%
Vitamin C
8mg
13%
Vitamin E
4mg
18%
Vitamin K
27µg
34%
Calcium
432mg
43%
Fiber
14g
54%
Folate (food)
246µg
N/A
Folate equivalent (total)
244µg
61%
Iron
12mg
66%
Magnesium
258mg
64%
Monounsaturated
17g
N/A
Niacin (B3)
8mg
42%
Phosphorus
702mg
100%
Polyunsaturated
8g
N/A
Potassium
1043mg
30%
Riboflavin (B2)
0.6mg
34.5%
Sodium
1497mg
62%
Sugars, added
10g
N/A
Thiamin (B1)
1mg
63.7%
Zinc
6mg
38%

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