Best 4 Tofu Piccata Recipes

TOFU PICCATA

Steps:

• Preheat the oven to 275F.
• Cut the lemon into very thin rounds, discarding the seeds, and set aside.
• Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
• Put the flour into a shallow bowl.
• Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
• Transfer the tofu slices to a platter and set aside.
• Heat the oil in a large skillet over medium-high heat.
• Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
• Place the tofu slices on a baking sheet and keep warm in the oven.
• Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
• Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
• Stir in the lemon slices, capers, and parsley and simmer until hot.
• Stir in the butter, if using, to enrich the sauce.
• Arrange the tofu on a serving platter or individual plates.
• Pour the sauce over the tofu and serve at once.

TOFU PICCATA

Steps:

• Place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. Defrost tofu in the refrigerator or a bowl of cold water.
• Slice tofu into 1/4- to 1/2-inch-thick pieces. Gently squeeze each slice to release water.
• Whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.
• Place bread crumbs in a bowl. Press each tofu piece into the bread crumbs until evenly coated.
• Heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. Transfer tofu to a plate, reserving oil mixture in the skillet.
• Cut artichoke hearts into small pieces. Add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. Bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

CAULIFLOWER PICCATA

Steps:

• Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
• Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
• To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

TOFU PICCATA

Steps:

• 1. In small shallow bowl, combine flour, garlic salt, lemon-pepper seasoning and paprika mix well.2. Cut tofu into 8 slices. If necessary, dip slices in water to moisten. Dip each slice in flour mixture, turning to coat both sides.3. Heat oil in large nonstick skillet over medium-high heat until hot. Add tofu slices cook 2 to 4 minutes on each side or until golden brown.4. Add water, lemon peel and lemon juice to skillet. Reduce heat to low simmer 5 minutes or until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 100 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 280 mg 12% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1/2 Medium-Fat Meat, 1/2 Fat or 1/2 Carbohydrate, 1/2 Medium-Fat Meat, 1/2 FatSee Cook's Note: Tofu