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.

Course Main Course

Cuisine Italian-American

Prep Time 12

Cook Time 22

Total Time 34

Servings people

Calories 245kcal

Author Melissa Huggins

Equipment

Large Skillet
Shallow Bowl
Sturdy Spatula
Small Prep Bowl
Paper towel-lined plate

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

US Customary - Metric

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