July 23, 2011

Tofu Piccata

I came across this recipe by way of a Facebook post from a vegetarian page,  I had some super firm tofu I needed to use.  I was introduced to the super firm tofu at the Vegan Fusion workshop I attended a couple weeks ago.  It's very nice as it can be made into cutlets and and is very easy to work with. I made some coconut crusted tofu cutlets and took some to work the other day.   One of my co-workers who tried it said it reminded her of chicken.  It's that dense.

The recipe called for linguine pasta, but I used zucchini instead. The first one from our garden this year. I made noodles with my spiralizer and marinated them in a little olive oil, lemon juice, and sea salt.  I warmed them in the dehydrator just before serving.  I just happened to have some capers. My friend, Felicia, purchased a couple jars on sale and gave one to me. Thanks Felicia. I didn't have any parsley, but I did flavor the sauce with fresh thyme.  That prompted me to plant a few more parsley plants in the garden.  I shouldn't be out of any herb. We steamed some of the artichokes we picked Monday.  A very nice, somewhat homegrown, vegan meal. 

Tofu Piccata

4 to 6 ounces linguine pasta (I used raw marinated zucchini noodles)
10 ounces extra firm tofu (super firm tofu worked really well)
Sea salt and ground pepper
3 tablespoons flour
2 tablespoons vegan margarine, divided
1/4 cup white wine
Juice of one lemon (about 2 tablespoons lemon juice)
2 tablespoons capers
4 tablespoons chopped flat-leaf parsley

1.  Press the tofu between paper towels for 10 minutes to remove excess liquid.  Cut into four 1/8" slices.  Salt and pepper each side.  Dredge in the flour.

2.  Cook Linguine according to directions.  Or, use zucchini noodles marinated in olive oil and lemon juice for about 20 minutes.

3.  Heat a pan to medium-high heat and add 1 tablespoon vegan margarine.  Add the tofu slices and cook for about 2 minutes on each side or until golden.  Remove from the pan.

4.  De-glaze the pan with the white wine.  Squeeze in the lemon juice and add the capers, stirring to remove any cooked-on bits from the pan.  Remove from the heat.  Add half of the parsley and remaining 1 tablespoon vegan butter, stirring until melted.

5.  Top the linguine with the tofu and drizzle the sauce over.  Sprinkle the remaining parsley over and around the plate.  Enjoy!

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