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

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x


  • 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


  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 1/4 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)


*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