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Food 52’s Healthiest: Cashew and Pretzel Crusted Tofu with Sweet Onion Relish

(Photo Credit: May I Have That Recipe for

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

This unique fall dish is the perfect addition to any vegetarian Thanksgiving menu. Your veggie-loving guests will get their protein kick, healthy fats from cashews, and tons of disease-fighting micronutrients from the onions.

Cashew and Pretzel Crusted Tofu with Sweet Onion Relish
Serves 4

16 ounces package extra firm tofu*, cut into 8 slices
2 cups pretzel sticks
3/4 cups raw cashews
1 cup unsweetened almond milk
1 cup whole wheat flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon lemon pepper
1/4 tsp teaspoon black pepper
1 cooking spray
2 tablespoons non-hydrogenated vegetable spread
1 onion sliced
1/4 teaspoon salt
1 medium granny smith apple, diced small
1 tablespoon dark brown sugar
2 tablespoons agave nectar
2 tablespoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon water

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 below)

9. 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

10. Add apple and continue cooking for 5-6 minutes

11. Add brown sugar, agave, balsamic vinegar, lemon juice and water. Cook for about 2 minutes

12. Reduce heat and simmer, uncovered, for 20 minutes

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