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You are here: Home » Appetizers

Ideas for a Vegan Thanksgiving: Pretzel & Cashew Crusted Tofu with Sweet Onion Chutney

Nov 5, 2012 -May contain affiliate links

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Have you guys looked at your calendars? 17 days left till Thanksgiving. I’m sure you all know what that means, right? Time to start planning! It also means that every grocery store, cooking show, TV commercial and magazine out there will be talking about “the ultimate” Thanksgiving dinner. Funny how every year it’s “the ultimate” Thanksgiving guide, but the menu never really changes much!

I know what you’re probably thinking: what do two sisters from Spain know about Thanksgiving anyway? Well, you’re right. Not much. In fact, this is pretty much the only Holiday we don’t host at our house, since it’s not part of "our" tradition…

Until two years ago. That was the very first time Ruthy and I made an entire Thanksgiving dinner, from scratch. Turkey and all. Our dad happened to be here visiting, so we thought it would be nice for him to experience his first Thanksgiving, with us preparing it for the first time. We did our homework, looked through some magazines and prepared all the traditional dishes. And it was a success! So much so, that even Ruthy ate a piece of turkey! Everyone loved it. And the best part, somehow we managed to prepare and have everything ready that same day. No working in the kitchen for days. No stress.

This year however, we’ve decided to change it up a little. We thought it would be cool to put together an all vegan menu. Great to serve as Thanksgiving dinner and simple enough to add to your regular menu if you’re hosting vegetarian or vegan guests.

Hope you enjoy our first suggestion!

Vicky

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Three pieces of pretzel and cashew crusted tofu on a white plate with some onion apple chutney on top

Ideas for a Vegan Thanksgiving: Pretzel & Cashew Crusted Tofu with Sweet Onion Chutney


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  • Author: https://mayihavethatrecipe.com
  • Total Time: 35 mins
  • Yield: 4 1x
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Ingredients

Scale
  • 1-16oz package extra firm tofu*, cut into 8 slices
  • 2 cups pretzel sticks
  • ¾ cup raw cashews
  • 1 cup unsweetened almond milk
  • 1 cup whole wheat flour
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • ½ tsp salt
  • 1 tsp lemon pepper
  • ¼ tsp black pepper
  • 1 tbsp extra virgin olive oil

Instructions

  1. Preheat oven to 400F. Line a large baking sheet with parchment paper
  2. Combine pretzel sticks and cashews in a food processor and pulse a few times, until coarsely ground
  3. In a small bowl, combine onion, garlic and chili powder, salt and lemon pepper
  4. Combine flour and half of the spice mixture in a medium bowl
  5. Pour almond milk into a medium size bowl
  6. In a third bowl, combine pretzels/cashew mixture. Season with a pinch of salt and ¼ teaspoon of black pepper. Add olive oil and mix well using your hands
  7. 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
  8. Serve with sweet onion relish (recipe follows)

Notes

*Note: For this recipe we used Trader Joe's High Protein Super Firm Tofu. If you're using regular extra firm tofu, we recommend you freeze it after buying it, then before using, defrost and squeeze as much water out of it as possible.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Vegan entree
  • Cuisine: vegan

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ideas for a Vegan Thanksgiving: Pretzel & Cashew Crusted Tofu with Sweet Onion Chutney


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 45 mins
  • Yield: 1 cup 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 tbsp non-hydrogenated vegetable spread ( we use Earth Balance Buttery Sticks)
  • 1 large onion, thinly sliced
  • ¼ tsp salt
  • 1 medium granny smith apple, diced small
  • 1 tbsp dark brown sugar (we use Wholesome Sweeteners Organic Dark Brown Sugar)
  • 2 tbsp agave nectar (we use Wholesome Sweeteners Organic Blue Agave)
  • 2 tbsp balsamic vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp water

Instructions

  1. In a large skillet, sautee sliced onion in vegetable spread. Cook over medium heat for about 5 minutes. Season with ¼ teaspoon of salt
  2. Add apple and continue cooking for 5-6 minutes
  3. Add brown sugar, agave, balsamic vinegar, lemon juice and water. Cook for about 2 minutes
  4. Reduce heat and simmer, uncovered, for 20 minutes
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Side / Relish
  • Cuisine: Kosher / Vegan

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Rub spice mixture onto the tofu slices...

Coat each slice with seasoned flour...

Dip in almond milk. The combination of flour and almond milk serves as the "glue" to help the pretzel and cashew mixture stick to the tofu

Coat tofu with pretzel/cashew mixture, pressing gently so it sticks well to the tofu

ENJOY! From May I have that recipe

 

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Comments

  1. cindele

    November 05, 2012 at 1:44 pm

    This looks fabulous...will try it for dinner tonight..running out to buy the pretzels right now!!!!!!!!!!!!! Thanks to you I never have to figure out what to cook! BTW, for Shabbos dinner I made your grape leaves with apricots, the double chocolate vegan cake, and the sweet/sour chicken...all big successes with my guests!

    Reply
    • mayihavethatrecipe

      November 05, 2012 at 1:51 pm

      Wow, that sounds like a delicious menu!! We might invite ourselves over one of these days... 🙂
      Hope you like this recipe. Let us know!!!!

      Reply
  2. Renee r

    November 23, 2012 at 12:30 am

    Made this today. Was AMAZING!!! I used coconut milk and smooshed as much cashews and pretzels as I could on them 🙂

    Reply
    • mayihavethatrecipe

      November 23, 2012 at 3:21 pm

      Nice!! The more the better 🙂
      Hope you had a great Holiday!!!

      Reply
  3. Susan N.

    November 19, 2021 at 8:17 am

    I made this for dinner last night. It was so delicious! Even my son ate it!
    I'll definitely make it again!

    Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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