Tofu Piccata

Preheat your oven to 300°F.

Start by standing the tofu block up and then cutting down into 1/2-inch pieces lengthwise. You are basically cutting the tofu in half. Then cut those pieces in half diagonally. In the end, you should have 4 triangle pieces of tofu.

Rinse the tofu under cold water and then press the pieces between 2 paper towels. This will help release as much water from the tofu to help them stay firm throughout the cooking process.

Pour the flour onto a plate and dredge the tofu in it, shaking off the excess. Heat up 2 tablespoons of olive in a deep pan, let it get hot, then place the tofu and cook on all sides until golden brown (about 3-4 minutes per side). Once you’ve cooked all the tofu, transfer to a baking sheet and put in the oven to keep warm.

In the same pan, add the remaining 2 tablespoons of olive oil (if you need to) and heat up the shallots, garlic and capers, stirring frequently to cook through (about 1-2 minutes). Whisk in the lemon juice and wine and let it cook and reduce (about 3-5 minutes).

Add the vegetable broth and bring to a boil. Then reduce and let it simmer. Whisk in the parsley, butter, pepper and salt. Be mindful that if you do not use low-sodium vegetable broth, you may not need to add the salt at all. The capers and broth are salty enough. Use your taste buds!

Take the tofu out of the oven, place on a plate and pour the sauce over the pieces. You can serve the tofu with risotto, wild rice or any vegetable.

This can serve 2 (2 pieces per person) or up to 4 (1 piece per person). Enjoy!