Tofu Piccata
 
Ingredients
  • 2 blocks of extra firm tofu
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ cup vegetable broth
  • ¼ cup capers, drained
  • ¼ cup chopped parsley
Instructions
  1. Drain tofu and wrap in paper towels. Place tofu on a plate with something heavy on top such as a cookbook. Let tofu drain for five minutes.
  2. Place flour in a bowl and mix with salt and pepper. Cut each tofu block in half crosswise. Heat a skillet over medium heat. Add 1 tablespoon butter and oil to skillet. Dredge 1 tofu half in flour mixture and shake off excess. Add to pan and cook for about 3 minutes per side, until starting to brown. You should be able to fit 2 halves in the pan at a time. Remove tofu to a plate and repeat with remaining 2 halves. When second batch is cooked, remove to the plate.
  3. To the pan add lemon juice, capers and broth. Bring to a simmer and add tofu to pan. Let cook for about 4 minutes to soak up flavor. Remove tofu to a serving platter. Add remaining tablespoon of butter to pan which will thicken the mixture. Pour that over the tofu. Top with parsley.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/12/company-worthy-tofu-piccata/