Ingredients
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16 ounces
package extra firm tofu*, cut into 8 slices
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2 cups
pretzel sticks
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3/4 cup
raw cashews
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1 cup
unsweetened almond milk
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1 cup
whole wheat flour
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2 teaspoons
onion powder
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2 teaspoons
garlic powder
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2 teaspoons
chili powder
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1/2 teaspoon
salt
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1 teaspoon
lemon pepper
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1/4 tsp teaspoons
black pepper
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1
cooking spray
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2 tablespoons
non-hydrogenated vegetable spread
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1
onion sliced
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1/4 teaspoon
salt
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1
medium granny smith apple, diced small
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1 tablespoon
dark brown sugar
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2 tablespoons
agave nectar
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2 tablespoons
balsamic vinegar
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1 tablespoon
freshly squeezed lemon juice
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1 tablespoon
water
Directions
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Preheat oven to 400F. Line a large baking sheet with parchment paper
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Combine pretzel sticks and cashews in a food processor and pulse a few times, until coarsely ground
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In a small bowl, combine onion, garlic and chili powder, salt and lemon pepper
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Combine flour and half of the spice mixture in a medium bowl
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Pour almond milk into a medium size bowl
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In a third bowl, combine pretzels/cashew mixture. Season with a pinch of salt and 1/4 teaspoon of black pepper. Add olive oil and mix well using your hands
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Season tofu slices with remaining spice mixture. Coat each slice with flour, dip in almond milk and coat with pretzel/cashew mixture, pressing gently so it sticks well to the tofu. Place tofu slices on the the baking sheet and bake for 15-18 minutes until golden brown
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Serve with sweet onion relish ( recipes follows)
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In a large skillet, sautee sliced onion in vegetable spread. Cook at medium heat for about 5 minutes. Season with 1/4 teaspoon of salt
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Add apple and continue cooking for 5-6 minutes
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Add brown sugar, agave, balsamic vinegar, lemon juice and water. Cook for about 2 minutes
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Reduce heat and simmer, uncovered, for 20 minutes
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