This may as well be a Trader Joe’s website recipe because it is based on two my favorite TJ products: super firm tofu and raw cashew pieces. I am such a fan of TJ’s because they have so many great vegan products. Their super firm tofu is amazing because it saves time from the pressing of the tofu (and honestly is denser than I could ever get my tofu through pressing) and it is easier to work with as it is much less fragile than extra firm tofu. The texture comes out more chicken-like than the slimy, spongy reputation for which tofu is known.
The cashew and pretzel coating in this recipe adds a much-needed crunch to the tofu. And since it is baked rather than fried, and not to mention protein-packed, it a really healthy recipe. It is also a kid-friendly tofu dish that is fun to make! Have your kids do the crushing and dipping as a way to get them involved and learning about the food they eat.
1/2 package Trader Joe’s super firm tofu (or extra firm of another brand: frozen, defrosted, and fully drained and pressed)
1/2 cup (or a handful) thin pretzels
1/2 cup Trader Joe’s raw cashew pieces
1 tsp garlic powder
1/2 tsp paprika
salt & pepper
1/3 cup flour
1/4 cup unsweetened almond milk
optional: vegan BBQ sauce
Preheat oven to 375 degrees. Pulse cashews, pretzels, garlic powder, and paprika in a food processor into small pieces (not crumbs, but close). Dry off your tofu with paper towels. Cut into slices somewhere between 1/4 and 1/2 inch thick. Coat slices in flour, then dip in almond milk, and then coat in the cashew pretzel mixture. Place slices on a baking sheet and cook for 13 minutes on one side and 7-10 minutes on the other side or until golden brown. Optional: serve with dark greens and vegan BBQ sauce.
Makes 4 slices, serves 2