Pretzel and Peanut Crusted Tofu in a Mango Gravy with Stuffed Potatoes

I made this last night for dinner and it was delicious. I am Scottish so I was raised on meat and potatoes...Being vegan and have come to enjoy a much much broader range of food, However this really took me home last night. I hope you enjoy this recipe. (P.S. I am sorry for the picture quality...my computer is not working at the moment and the laptop I am using does not have photoshop.)

Pretzel and Peanut Crusted Tofu

1 cup pretzels
1/2 cup peanuts
2 tbs nutritional yeast
1 tbs flax meal
1 tsp paprika
1 tsp cumin
1/2 tsp salt

1/2 cup soy/almond milk
1 block tofu pressed and sliced into 12 pieces


Preheat oven to 400 degrees. In a food processor mix the pretzels and peanuts until they resemble a bread crumb texture. Place in a bowl and mix in additional seasonings.  In a separate bowl add the milk. Dip each piece of tofu in the milk and then coat in the crumb mixture. Place on a baking sheet and bake for 20-25 minutes turning once in the middle of cooking.

For the Mango Gravy


2 tbs vegan butter
1/3 cup flour
1/2 small onion, diced
2 cup vegan beef flavored broth
1/4 cup mango chutney
salt and pepper to taste

In a sauce pan on medium melt down the butter. Add the flour and mix until a paste forms stir continuously, until golden and fragrant. Add the onions and cook for a few more minutes. Then whisk in the broth. Let in thicken and add the chutney, salt and pepper. Adjust to taste. Remove from heat to let thicken more.

Stuffed Potatoes

2 large red potatoes, baked
2 tbs butter
2 tbs soy/almond milk
salt
TVP bacon flavored bits
Parsley, cilantro, or chive 
chopped onion or garlic
Pepper Jack Daiya cheese 


I baked my potatoes wrapped in tin foil at 400 degrees for about 45 minutes. Once cooked all the way remove from oven, cut in half and allow to cool. Once cooled carefully scoop out the middle and place in a bowl. Mash the potatoes with the butter and milk. Then mix in salt, TVP, onion, and herbs. Scoop the filling back into the potatoes and top with cheese. Put back in the oven for 10-15 minutes.