Tofu Piccata: A Flavorful Vegan Delight
This Tofu Piccata recipe, adapted from a beloved source, is a vibrant dish that even those who typically shy away from tofu will find themselves enjoying, making it an ideal “starter vegetarian” recipe. With its zesty lemon flavor and rich sauce, this dish is a perfect companion to plain rice, enhancing both the meal’s appeal and your dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon | 1 |
| All-purpose flour | ½ cup |
| Extra firm tofu | 1 block |
| Olive oil | 2 tbsp |
| Dry white wine | 1/3 cup |
| White button mushrooms | 4 oz |
| Capers | 2 tbsp |
| Fresh parsley leaves | 2 tbsp |
| Butter | 2 tbsp |
| Soy margarine | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 277 |
| Total Fat | 17.6 g |
| Saturated Fat | 5.6 g |
| Cholesterol | 15.3 mg |
| Sodium | 196.1 mg |
| Total Carbohydrates | 17.6 g |
| Dietary Fiber | 2.5 g |
| Sugars | 2 g |
| Protein | 12.2 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
Instructions
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Preheat the Oven: Begin by preheating your oven to a warm 275°F (135°C). This low temperature will help keep the tofu warm while you prepare the sauce.
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Prepare the Lemon: Take the lemon and cut it into very thin rounds, being sure to discard any seeds that may be present. Set these lovely slices aside for later use.
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Drain and Press the Tofu: Drain the block of extra firm tofu, then wrap it in a few layers of paper towel. Press it gently for about ten minutes. This process is essential as it helps to expel excess moisture, resulting in a firmer texture that holds up beautifully during cooking.
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Dredge the Tofu: In a shallow bowl, place the all-purpose flour. Season the pressed tofu with salt and pepper to taste, then dredge each slice in the flour, ensuring to tap off any excess flour to prevent a gummy texture.
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Set Aside the Tofu: Once dredged, transfer the tofu slices to a platter and set them aside for now.
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Heat the Olive Oil: In a large skillet, heat the olive oil over medium-high heat. Allow the oil to get hot but not smoking, which is ideal for achieving a nice golden crust on the tofu.
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Cook the Tofu: Add the tofu slices to the skillet in batches, making sure not to overcrowd the pan. Cook the tofu, turning once, until golden brown on both sides, which should take about 2 minutes in total. Once cooked, place the tofu slices on a baking sheet and keep them warm in the preheated oven.
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Deglaze the Skillet: With the tofu set aside, pour the dry white wine into the skillet to deglaze it, scraping up any flavorful browned bits stuck to the bottom. This step adds depth to your sauce.
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Sauté the Mushrooms: Add the sliced white button mushrooms to the skillet, cooking and stirring a few times until they are slightly softened, approximately 2 minutes.
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Combine Ingredients: Stir in the reserved lemon slices, capers, and fresh parsley leaves. Allow the mixture to simmer until it is heated through and fragrant, enriching the sauce with all those delightful flavors.
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Finish the Sauce: If you prefer a richer sauce, stir in the butter (or soy margarine for a vegan option) to give it a silky texture. Mix until fully melted and incorporated.
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Plate the Dish: Arrange the warm tofu slices on a serving platter or individual plates, creating an inviting presentation.
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Serve: Generously pour the flavorful sauce over the tofu and serve immediately, allowing the bright flavors of the lemon and the savory richness of the mushrooms to shine through in every bite.
This Tofu Piccata not only satisfies your palate but also offers a nutritious and delicious meal option for everyone at the table, making it a wonderful addition to your repertoire of vegetarian dishes. Enjoy this delightful fusion of textures and tastes, and watch as even the staunchest non-tofu advocates become fans!
