Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Tofu Piccata
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 887
- Total Fat
- 64 g
- Saturated Fat
- 26 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 92 mg
- Sodium
- 999 mg
Who doesn’t love a lemony, buttery, caper-studded piccata? In this vegetarian twist on a classic dish, tofu takes the place of chicken or veal. We dredge it first in seasoned flour, then pan-sear it to achieve the perfect crispy brown exterior. Serve the tofu piccata with a side of steamed broccoli and pasta for a quick weeknight dinner.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 887
- Total Fat
- 64 g
- Saturated Fat
- 26 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 92 mg
- Sodium
- 999 mg
Ingredients
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Directions
- Pat the tofu completely dry with a clean dish towel. Slice the tofu in half through the middle like a bagel, then cut each half into 3 planks so you have 6 pieces. Whisk the flour, garlic powder, onion powder, 1 tablespoon salt and a few grinds of pepper in a pie dish or shallow plate. Coat the tofu on all sides with the flour mixture.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the tofu planks and sear until golden brown on all sides, 5 to 6 minutes total. Remove the tofu to a serving platter, wipe the skillet clean and return to the stovetop.
- Add the wine and bring to a simmer over medium-high heat. Let the wine reduce by about three-quarters, 2 to 3 minutes. Add the lemon juice and 1/4 cup water and bring the mixture back to a simmer. Whisking constantly, add the butter a few pieces at a time, making sure the pieces are all melted before adding more. Fold in the parsley, capers, 1/2 teaspoon salt and a few grinds of pepper. Pour the sauce over the tofu and garnish with more parsley.
