This recipe has all the fun of pretzels with mustard at the ballpark, but with a healthier spin.  If you don’t like the kick of traditional yellow mustard, feel free to substitute with your favorite variety.

Yield: 3 servings; Prep Time: 15 minutes; Cook Time: 40 minutes

This recipe was modified from a pretzel chicken recipe in an old Self magazine.

• 1.5 cups pretzels
• 12 oz of extra firm tofu, pressed and drained, cut into 8 slices
• 3 Tbsp yellow mustard
• 2 tsp paprika
• 1/4 cup unsweetened almond milk

1. Preheat oven to 400*.  Prepare a baking sheet with cooking spray.
2. Combine pretzels in a large plastic baggie and use a rolling-pin to pulverize to the texture of rough gravel.  If using a food processor be very carefull not to over-process; you want pieces*, not pretzel flour.  *see below
3. Pour pretzel crumbs into a low, wide bowl.  Mix milk, paprika, and mustard in a low, wide bowl and create a dipping assembly line.
4. Dredge tofu pieces through the mustard mixture and then the pretzel, turning to coat.
5. Place on prepared baking sheet and cook 45 minutes.