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!
- 1-16oz package extra firm tofu*, cut into 8 slices
- 2 cups pretzel sticks
- 3/4 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
- 1/2 tsp salt
- 1 tsp lemon pepper
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- Preheat oven to 400F. Line a large baking sheet with parchment paper
- Combine pretzel sticks and cashews in a food processor and pulse a few times, until coarsely ground
- In a small bowl, combine onion, garlic and chili powder, salt and lemon pepper
- Combine flour and half of the spice mixture in a medium bowl
- Pour almond milk into a medium size bowl
- 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
- 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
- Serve with sweet onion relish (recipe follows)
*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.
- Category: Vegan entree
- Cuisine: vegan
- 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
- In a large skillet, sautee sliced onion in vegetable spread. Cook over medium heat for about 5 minutes. Season with 1/4 teaspoon of salt
- Add apple and continue cooking for 5-6 minutes
- Add brown sugar, agave, balsamic vinegar, lemon juice and water. Cook for about 2 minutes
- Reduce heat and simmer, uncovered, for 20 minutes
- Category: Side / Relish
- Cuisine: Kosher / Vegan
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