Tofu Piccata Recipe

Cooking Directions

• STEP 1.In a shallow dish, whisk together garlic, lemon juice, olive oil, thyme, and salt.
• STEP 2.Slice tofu into 1/2-inch thick cutlets and place them in the marinade. Let them marinate for at least 30 minutes.
• STEP 3.In a separate dish, combine breadcrumbs, nutritional yeast, garlic powder, salt, and pepper.
• STEP 4.Remove tofu from the marinade and coat each cutlet in the breadcrumb mixture.
• STEP 5.Heat oil in a large skillet over medium heat. Cook tofu cutlets for 3-4 minutes on each side, until golden brown and crispy.
• STEP 6.In the same skillet, add lemon juice, vegetable broth, capers, and vegan butter. Cook for 2-3 minutes, until the sauce thickens slightly.
• STEP 7.Serve the tofu piccata with the lemon-caper sauce drizzled over the top. Garnish with fresh parsley, if desired.

Cooking Tips

• Press the tofu before marinating to remove excess moisture and improve texture.
• For extra crispy tofu, use panko breadcrumbs instead of regular breadcrumbs.
• Adjust the amount of lemon juice and capers in the sauce according to your taste preferences.

Storage and Serving

• Leftover tofu piccata can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tofu in a skillet over medium heat until warmed through.
• Serve the tofu piccata with pasta, rice, or a side of steamed vegetables for a complete meal.