Tofu Piccata Food

TOFU PICCATA

Tofu Piccata image

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.

Provided by marsto911

Categories Everyday Cooking Vegetarian Protein Tofu

Time P1DT30m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
Slice tofu into 1/4- to 1/2-inch-thick pieces. Gently squeeze each slice to release water.
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.
Place bread crumbs in a bowl. Press each tofu piece into the bread crumbs until evenly coated.
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.
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.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 15.9 g, Fat 8.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 445.7 mg, Sugar 1.4 g

TOFU PICCATA

Tofu Piccata image

This recipe came from: http://www.care2.com/channels/solutions/food/1056 It is absolutely divine. It even has non-tofu people singing its praises. It is a great "starter vegetarian" type recipe. I like to serve it with some plain rice.

Provided by casemnor

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large lemon, peeled and white pith removed
1/2 cup all-purpose flour
1 lb extra firm tofu, cut into 1/4 inch-thick slices
salt & freshly ground black pepper
2 tablespoons olive oil
1/3 cup dry white wine
4 ounces white button mushrooms, thinly sliced
2 tablespoons capers, drained
2 tablespoons minced fresh parsley leaves
2 tablespoons butter or 2 tablespoons soy margarine (optional)

Steps:

Preheat the oven to 275F.
Cut the lemon into very thin rounds, discarding the seeds, and set aside.
Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
Put the flour into a shallow bowl.
Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
Transfer the tofu slices to a platter and set aside.
Heat the oil in a large skillet over medium-high heat.
Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
Place the tofu slices on a baking sheet and keep warm in the oven.
Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
Stir in the lemon slices, capers, and parsley and simmer until hot.
Stir in the butter, if using, to enrich the sauce.
Arrange the tofu on a serving platter or individual plates.
Pour the sauce over the tofu and serve at once.

Nutrition Facts : Calories 277, Fat 17.6, SaturatedFat 5.6, Cholesterol 15.3, Sodium 196.1, Carbohydrate 17.6, Fiber 2.5, Sugar 2, Protein 12.2

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