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Cashew Crusted Tofu w/ Sweet Onion Apple Chutney

Test Description
cashew crusted tofu


  1. Preheat oven to 400°F. 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.
  2. In a small bowl, combine onion, garlic and chili powder, salt and lemon pepper. Combine flour and 1/2 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 tsp of black pepper. Add olive oil and mix well using your hands.
    Season tofu slices with remaining spice mixture. Coat each slice with four, dip in almond milk and coat with pretzel/cashew mixture, pressing gently so it sticks well to the tofu. Place tofu slices on the baking sheet and bake for 15-18 minutes until golden brown.
  3. Sweet Onion Relish: In a large skillet, sauté sliced onion in vegetable spread. Cook at medium heat for about 5 minutes. Season with 1/4 tsp 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.
Recipe Source
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  • Pretzel & Cashew Crusted Tofu:
  • 1 (16 oz) package extra firm tofu, cut into 8 slices
  • 2 cups pretzel sticks
  • 3/4 cup raw cashews
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp lemon pepper
  • 1 cup whole wheat flour
  • 1 cup unsweetened almond milk
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • Sweet Onion Relish
  • 2 tbsp non-hydrogenated vegetable spread
  • 1 large onion, thinly sliced
  • 1/4 tsp salt
  • 1 medium Granny Smith Apple, diced small
  • 1 tbsp Wholesome Organic Dark Brown Sugar
    Organic Dark Brown Sugar
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  • 2 tbsp Wholesome Organic Blue Agave
    Organic Blue Agave
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  • 2 tbsp balsamic vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp water