Tofu Piccata recipe

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Ingredients

1 (12 ounce) package extra-firm tofu, drained
10 marinated artichoke hearts, marinade reserved
2 tablespoons capers, or more to taste, brine reserved
½ cup bread crumbs
1 tablespoon olive oil, or as needed
2 tablespoons lemon juice, or more to taste
½ cup water

Nutrition Info

168.6 calories
carbohydrate: 15.9 g
cholesterol: : -
fat: 8.1 g
fiber: 2.3 g
protein: 10 g
saturatedFat: 1.2 g
servingSize: -
sodium: 445.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu in a resealable plastic bag, freeze until completely solid, at least 24 hours. Defrost tofu in the refrigerator or a bowl of cold water.

  2. Slice tofu into 1/4- to 1/2-inch-thick pieces. Gently squeeze each slice to release water.

  3. Whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl, pour enough over each tofu piece so that it absorbs the marinade.

  4. Place bread crumbs in a bowl. Press each tofu piece into the bread crumbs until evenly coated.

  5. Heat olive oil in a skillet, cook tofu until lightly browned, about 2 minutes per side. Transfer tofu to a plate, reserving oil mixture in the skillet.

  6. Cut artichoke hearts into small pieces. Add artichoke hearts, capers, lemon juice to oil mixture in skillet, pour in water. Bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

I am experimenting with non-meat dishes. I love chicken piccata and decided to try it with tofu. It is great the first day, but 3 days later, it's heavenly.

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