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Tofu Piccata

A white plate is pictured with spaghetti and wilted spinach in the back. In the foreground is tofu cooked in a piccata pan sauce featuring capers, shallots and parsley.

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This tofu piccata is loaded with all of the classic flavors for an oil-free and vegan dish that pairs perfectly with pasta!

Ingredients

Scale

For the marinade:

1 block Super Firm Tofu

1 cup Water

1 Tablespoon Nutritional Yeast

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Dried Parsley

1/4 teaspoon Rubbed Sage

1/4 teaspoon Dried Thyme

pinch Black Pepper

Salt to taste

For the dredge:

4 Tablespoons All-Purpose Flour

1 Tablespoon Nutritional Yeast

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

pinch of Black Pepper

Salt to taste

For the Saute:

3 large Shallots, thinly sliced, about 1.25 cups

3 cloves Garlic, minced

1 Tablespoon All-Purpose Flour

for the sauce:

1 cup Water

3/4 cup White Cooking Wine

juice of 2 Lemons

11/2 teaspoons Nutritional Yeast

1/8 teaspoon Garlic Powder

1/8 teaspoon Onion Powder

pinch of Black Pepper

Salt to taste

To finish:

1/4 cup minced Fresh Parsley, loosely packed

1/4 cup Capers, drained

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with a silicone mat or lightly oil the sheet.
  2. Drain the tofu and lightly squeeze between kitchen towels to remove excess water.
  3. Cut the tofu into 8 slices of equal thickness.
  4. Combine the marinade ingredients in a bowl and whisk until uniform.
  5. Place tofu in a single layer in a container and pour the marinade over the top. The tofu does not need to be fully submerged.
  6. Marinate for 15 minutes, then flip to the other side and marinate for 15 minutes more.
  7. While tofu is marinating, mix all the dredge ingredients in a shallow container.
  8. When tofu is done marinating, remove each slice and carefully press it into the dredge, completely coating both sides.
  9. Place tofu on the lined baking sheet and bake for 20 minutes. The tofu should be starting to brown and develop a crust on the bottom. Flip and bake for 10 minutes more.
  10. Remove tofu from the oven and set aside.
  11. Mix all of the sauce ingredients and set aside.
  12. Place shallots in a large skillet over medium-low heat with a pinch of salt. Cook, stirring occasionally, until starting to soften, 3-5 minutes. Add garlic and saute for about 1 minute more.
  13. Add flour and saute until shallots and garlic are well coated.
  14. Pour the sauce ingredients into the skillet and raise the heat to medium-high. Whisk constantly, scraping the bottom of the pan, until the sauce is bubbly and beginning to thicken.
  15. Add the tofu to the pan in a single layer and reduce the heat to low. Continue to cook, spooning the sauce over the tofu, until heated through and the sauce is thickened about 5 minutes. The sauce should coat the back of the spoon.
  16. Add capers and parsley to the pan, cover, and simmer for 2 -3 minutes more.
  17. Turn off the heat and serve tofu, spooning the sauce over your favorite pasta.

Notes

  1. If super firm tofu is not available, use extra firm and press before slicing.
  2. My recipes generally do not list a specific amount of salt since different types of salt effect the measurement. Additionally, this recipe calls for adding salt in each step. Please add salt to each step of this recipe according to your taste, and your dietary needs.
  3. If shallots are unavailable, substitute an equal amount of thinly sliced yellow onions.