Crispy Tofu Piccata
Enjoy the satisfying crunch of crispy tofu coated in a tangy lemon-caper sauce. This vegan take on a classic Italian dish is packed with flavors and textures that will leave you craving for more. Serve with steamed vegetables or over a bed of spaghetti for a complete and easy vegetarian meal.
ingredients
- 14 oz hard tofu, drained and pressed
- ⅓ cup all-purpose flour
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- ½ cup vegetable broth
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley, for garnish
steps
- 1.
Slice the pressed tofu into ½ inch thick rectangles.
- 2.
In a shallow bowl, whisk together the flour, nutritional yeast, garlic powder, salt, and black pepper.
- 3.
Coat each tofu slice in the flour mixture, shaking off any excess.
- 4.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- 5.
Add the tofu slices and cook for 4-5 minutes per side until golden brown and crispy. Remove from the skillet and set aside.
- 6.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and the minced garlic. Sauté for 1 minute until fragrant.
- 7.
Stir in the vegetable broth, lemon juice, and capers, scraping any browned bits from the bottom of the skillet.
- 8.
Simmer the sauce for 2-3 minutes until slightly thickened.
- 9.
Return the crispy tofu to the skillet, coating each slice with the lemon-caper sauce.
- 10.
Garnish with fresh parsley and serve hot alongside your favorite side dish or pasta.
