Tofu Piccata

Tofu Piccata

There are so many ways to serve tofu, and this one happens to be a favorite with my family.  It’s a favorite of mine too because I always have all the ingredients in my fridge and pantry.  Every time I make it, I remember how much I used to hate dipping food in egg before I became vegan.  My hands would get thickly coated with gunk and I would have to stop and wash them constantly, and I was always washing the counters down for fear of salmonella.  I never enjoyed using raw eggs.  Now, a breaded recipe is a cinch to prepare and I never mind doing it.  It’s neat and clean and a pleasure.  The breadcrumbs stick perfectly thanks to the dijon and oil and the lemon juice adds a nice flavor.  I hope you enjoy this recipe as much as I do.

Tofu Piccata – serves 6

  • 2 pkgs extra firm tofu
  • juice from 2 lemons and a third lemon sliced
  • 2 T olive oil and more for sauteing
  • 2 T dijon mustard
  • 1 c plain breadcrumbs
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1 T earth balance spread
  • 3/4 c white wine
  • 2 jars capers, drained
  • handful chopped parsley
  • In a small bowl, whisk 2 T olive oil with the dijon and the juice of 1 lemon.
  • In another small bowl, combine the breadcrumbs with the salt, garlic powder and onion powder.
  • Drain the tofu.  Place each block on its side and slice into 4 large, thin pieces so that each piece is the same dimensions as the block, just thinner.  Then cut each piece in half, so each block will give you 8 pieces, and you will have 16 total pieces.
  • Dip each piece into the dijon mix and then into the crumb mix.
  • Heat a nonstick skillet over medium heat.
  • Use a small amount of olive oil and saute each piece until golden brown on both sides.
  • Remove the tofu from the pan.
  • While the pan is still on the heat, add the earth balance.  Once melted, add the capers, the juice of another lemon, and the white wine.  Turn the heat up to medium high and cook for a few minutes to burn out the alcohol.
  • Add the lemon slices and parsley to the pan and just heat through.
  • Spoon sauce over tofu.
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6 thoughts on “Tofu Piccata

  1. Hi Amy,
    Both the Tofu Piccata and the Crispy Cutlets sound great! We’re not Vegan or vegetarians, but I’m alway looking for healthy, yummy recipes so I’m going to try them. Will let you know how it goes. 🙂
    Thanks,
    Deb

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