Tofu Piccata
Transform dinner into a gourmet experience with this vibrant Tofu Piccata recipe, a plant-based twist on the classic Italian dish. Crispy, golden-brown tofu slices are delicately pan-fried and smothered in a tangy, silky sauce made from lemon juice, capers, vegan butter, and white wine for a depth of flavor that feels indulgent yet refreshing. This recipe combines simple ingredients like firm tofu and vegetable broth with elegant touches like fresh parsley and garlic, creating a dish that’s both accessible and elevated. Ready in just 35 minutes, Tofu Piccata is perfect for a quick weeknight meal or a special occasion. Serve it atop pasta, rice, or alongside steamed vegetables to complete this zesty and satisfying meal.
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Recipe Information
Ingredients
- 1 block firm tofu
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons vegan butter
- 1.5 cups vegetable broth
- 0.5 cup white wine (optional)
- 3 tablespoons lemon juice
- 2 tablespoons capers (drained)
- 2 tablespoons fresh parsley (chopped)
- 2 cloves garlic (minced)
Instructions
Remove the tofu from the packaging and press it to remove excess water. You can use a tofu press or place the tofu between two plates and set a heavy object on top for 15 minutes.
Once pressed, slice the tofu into 4-6 even slices (about 1/4 inch thick). Pat the slices dry with a clean kitchen towel or paper towels.
In a wide shallow dish, mix the flour, salt, and black pepper.
Dredge each tofu slice in the flour mixture, ensuring all sides are coated, and shake off any excess flour.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu slices in a single layer and cook for 3-4 minutes on each side, or until golden brown and crispy. You may need to do this in batches to avoid overcrowding the skillet. Remove the tofu and set aside on a plate.
In the same skillet, add 1 tablespoon of olive oil and the vegan butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the vegetable broth and white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid simmer for 2-3 minutes.
Add the lemon juice and capers to the skillet. Stir and simmer for another 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly.
Return the crispy tofu slices to the skillet, spooning the sauce over them. Allow the tofu to heat through for 1-2 minutes.
Garnish with freshly chopped parsley and serve immediately. Optionally, pair with cooked pasta, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
