Romanticizing spring with this delicious Tofu Piccata with Pesto Tagliatelle! My take on this fresh, vibrant Italian classic replaces the meat but keeps all the flavor. Thin slices of tofu dusted with flour, fried in vegan butter and olive oil for richness until golden brown. The piccata is reduced in a tangy lemon butter sauce, until the tofu becomes crispy. Plate it all up and finish it with the seared capers and an extra drizzle of sauce. What's not to love?!
Tofu Piccata
- 1 block firm tofu, frozen then thawed
- 1/2 cup cassava flour
- 2 tbsp vegan butter
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp capers in brine, drained
- 1 lemon, juiced
Set a medium pan over medium heat and measure out the cassava flour onto a flat dish or plate. Meanwhile, slice the tofu into 1/4 inch strips and dip each strip into the cassava flour. Once the pan is heated, add in the vegan butter and olive oil. Once melted, place the coated tofu into the pan, cooking until golden brown on each side, using a spatula to slightly press down the tofu. While the tofu are cooking, season with salt and freshly cracked black pepper, and toss in the capers. Continue cooking until the tofu is golden brown and crispy. Once the tofu is done, squeeze the lemon juice over the tofu piccata. Transfer onto a plate and garnish with the capers from the pan and any remaining gravy. Serve and enjoy!
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