Tofu Piccata

When you think of Piccata the first thing that pops in your mind is probably Chicken Piccata and that's pretty much what this recipe is except to make it Vegan we'll use Tofu instead of Chicken.

Tofu Piccata - another delicious vegan dish from Scoroncocolo

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This recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally grain-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

Ingredients:

1 12 oz package of Extra Firm Tofu drained and pressed

3 tbsp of flour

3 tbsp of finely grated Parmesan cheese

Salt and Pepper to taste

4 tbsp of Olive Oil

4 large cloves of Garlic minced

1/4 cup of dry white wine or cooking sherry

3/4 cup of vegetable stock

Zest of one lemon

2 tbsp of fresh lemon juice

1/4 cup of brined Capers rinsed

Chopped Parsley and Parmesan to serve

Instructions:

Cook the Tofu

For the Oven: Arrange the tofu on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake for 20 more minutes.

For the Air Fryer: Arrange one ince by one inch cubes of Tofu in a single layer in your air fryer basket. Cook on 370 for 20 minutes, shaking the cutlets gently after 10 minutes, to prevent sticking.

In a shallow bowl, combine the flour and parmesan cheese. Season the cooked Tofu with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

In a large pan or skillet heat 1 tablespoon of Olive oil and fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil. Cook until wine almost evaporates, stirring occasionally.

Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.

Then add Tofu back into the pan and simmer for 5 minutes to heat through.

Garnish with parsley and serve immediately with parmesan cheese, if desired.