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This Tofu Piccata features crisp, pan-seared tofu finished in a silky, buttery lemon sauce with briny capers, creating that classic piccata flavor. Serve it over pasta, mashed potatoes, or rice to catch every drop of the zesty sauce.
Before going vegan, one of my favorite meals to order while dining out was chicken piccata. I thought it was so fancy! Now I can still enjoy those classic flavors with this Tofu Piccata recipe. It's just as zippy and addictive as I remember, and it comes together easily, too.
I know tofu isn't an exact replacement for chicken or veal (which is commonly used), but it's a tasty alternative in its own right-and there's nothing wrong with recreating those familiar flavors.
Which is also what I did with my vegan carbonara, this vegan bolognese, and vegan crab cakes. They might not be the same as the originals, but the textures and flavors are still there, making them just as satisfying.
Ingredients, Notes, and Substitutions
- Tofu: Choose vacuum-packed or extra-firm tofu for the best texture; press water-packed tofu for 20 minutes.
- All-Purpose Flour: For gluten-free, use a 1:1 flour blend.
- Cornstarch: Arrowroot is a good alternative.
- Vegan Butter: Choose a high-fat block-style butter for best results.
- Olive Oil: If preferred, you can use all vegan butter instead for a richer finish.
- Shallot: In a pinch, use finely minced yellow onion, but cook it slightly longer to soften its flavor.
- Garlic: I recommend using fresh here for the best flavor.
- Chicken-Style Broth: If unavailable, vegetable broth will work.
- Lemon Juice and Zest: Always zest before juicing. Bottled juice can work, but fresh lemon makes a noticeable difference.
- Capers: If unavailable, chopped green olives can substitute, though the flavor will be slightly less sharp.
- Parsley: Flat-leaf parsley is preferred. In a pinch, use chopped chives or a small amount of fresh basil.
How to make Tofu Piccata
- Season tofu with salt and pepper.
- Whisk the flour and cornstarch together in a shallow bowl. Dredge the tofu in, shaking off excess.
- Heat olive oil and 1 tablespoon vegan butter in a skillet over medium heat. Add the tofu and cook until golden and crisp. Place on a paper towel-lined plate.
- Reduce the heat and add the remaining vegan butter. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook for about 30 seconds, just until aromatic.
- Stir in the broth, lemon juice, and zest. Bring the sauce to a simmer and cook until slightly reduced, about 4-6 minutes.
- Combine ½ teaspoon cornstarch with 1 tablespoon water in a small bowl. Stir into the sauce and cook for a few minutes, until thickened.
- Stir in the capers.
- Place the tofu back in the skillet and add parsley. Spoon the sauce over the tofu and gently simmer for a few minutes, until warmed through.
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Recipe
Tofu Piccata
This Tofu Piccata features pan-seared tofu with crisp golden edges finished in a buttery lemon sauce with briny capers, creating that classic piccata flavor. Serve it over pasta, mashed potatoes, or rice to catch every drop of the zesty sauce.
Servings: 4 people
Calories: 245kcal
Ingredients
- 16 ounces super-firm tofu , sliced into ½-inch oval slabs, about 4-5 pieces. (*see note)
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons + ½ teaspoon cornstarch , divided
- 1 tablespoon water
- 2 tablespoons olive oil
- 2.5 tablespoons vegan butter , divided
- 1 small shallot , finely minced
- 3 cloves garlic , minced
- 1 ½ cups vegetarian "chicken-style" broth (sub vegetable broth)
- Zest of 1 lemon (zest before juicing)
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 tablespoons capers , drained
- 2 tablespoons chopped fresh parsley , plus more for serving
Recommended Equipment
- Shallow Bowl
- Sturdy Spatula
- Small Prep Bowl
- Paper towel-lined plate
Instructions
- Season both sides of the sliced tofu with salt and pepper. In a shallow bowl, whisk together the flour and 2 tablespoons of cornstarch. Dredge the tofu lightly, shaking off any excess coating. Set aside.
- Heat olive oil in a large skillet over medium heat. Then add 1 tablespoon of butter and let it melt. Add the tofu in a single layer and cook, undisturbed, until deeply golden and easily releases from the skillet, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate.
- Reduce the heat to medium-low and add the remaining 1.5 tablespoons of vegan butter to the same pan. Add the shallot and cook until softened and fragrant, about 2 minutes.
- Add the garlic and cook for about 30 seconds, just until aromatic. Stir in the broth, lemon juice, and lemon zest, scraping up the browned bits from the bottom of the pan.
- Bring the sauce to a simmer and cook for 4 to 6 minutes, until slightly reduced. In a small bowl, combine the remaining ½ teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir it into the sauce and cook for 1 to 2 minutes, until lightly thickened (the goal is spoonable, not thick like gravy). Stir in the capers.
- Return the tofu to the skillet and sprinkle in the parsley. Spoon the sauce over the tofu and simmer gently for 2 to 3 minutes, just until warmed through and slightly infused with the sauce.
- Taste and adjust with additional salt, pepper, or lemon juice as needed. Serve hot, spooning extra sauce over each portion.
Notes
Tofu: You can also use extra-firm tofu that is packed in water, but you'll need to press it first. Use a tofu press, or wrap the tofu in paper towels and place it on a rimmed plate. Set a cast-iron skillet (or similar weight) on top and let it drain for 20 minutes, then pat dry.
Optional oval presentation: Trim the corners of each slab into an oval shape. This is purely aesthetic but gives a refined presentation. Store the trimmed corners in a sealed container in the fridge or freezer and use later in a stir-fry, scramble, or fried rice.
Skillet: Use a wide skillet so the tofu can sit in a single layer. Crowding traps steam and reduces browning. If your skillet is small, cook in batches.
Serving Suggestions: Pair with linguine, spaghetti, or fettuccine. The extra sauce is designed to coat pasta beautifully, but if you want it extra saucy, you can make a double batch. This also pairs nicely with mashed potatoes, crispy roasted potatoes, or rice. Add a simple arugula salad or roasted veggies for a balanced meal
Nutrition
Calories: 245kcal | Carbohydrates: 13g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 454mg | Fiber: 2g | Sugar: 2g
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