You all know me as the tofu queen around here, so you know I take my tofu recipes seriously. I’ve made a lot of tofu dishes over the years, but this one has a special place in my heart. I practiced making this perfect sauce 5x – and I’m admittedly extremely proud over this piccata sauce. This Crispy Tofu Lemon Piccata is crispy on the outside, tender on the inside, and coated in the most delicious lemon caper sauce. This recipe takes classic chicken piccata and turns it into a fully plant-based dish.
Tofu Piccata Ingredients
For the Tofu:
- Super firm tofu: Super firm tofu holds its shape well and doesn’t need pressing, so you can go straight from package to slicing. If you can’t find it, extra firm works too (just press it).
- All-purpose flour: The first layer of the breading. It helps the milk stick and gives the breadcrumbs something to grab onto. Can use gf, if needed.
- Unsweetened soy milk: Acts as the “glue” between the flour and breadcrumbs. Soy milk works especially well here since it’s higher in protein than other plant milks, which helps the coating adhere.
- Vegan breadcrumbs: Creates that golden, crispy crust.
- Garlic powder: Adds a savory depth to the breading without overpowering the lemon and capers in the sauce.
- Avocado oil: Used alongside the vegan butter for pan-frying. Its higher smoke point helps prevent the butter from burning while still giving you that golden crust.
- Vegan butter: Used here for pan-frying the tofu, and again in the sauce below. It adds richness and that classic piccata flavor.
For the Sauce:
- Vegan butter: Melted first to build the sauce base and sauté the garlic.
- Garlic: Sautéed at the start of the sauce to build a savory, aromatic base.
- Vegetable broth: Forms the base of the sauce.
- Dairy-free heavy cream: Adds richness and body to the sauce. Silk or Country Crock make a dairy-free version (I like both!)
- Brined capers: The briny, salty bite that makes a piccata sauce a piccata sauce. There’s no real substitute for the flavor they bring.
- Fresh lemon zest and juice: Zest brings bright, aromatic lemon flavor to the sauce, while the juice adds the tang. Always use fresh lemons here – bottled juice won’t give you the same brightness.
- Cornstarch: Thickens the sauce so it clings to the tofu and pasta instead of running thin.
- Pasta water: This is starchy from the noodles cooking, and that starch helps sauces cling to the pasta instead of sliding off. It also loosens a sauce without watering down the flavor the way plain water would.
How to Make Crispy Tofu Piccata
1. Cut the tofu.
Slice your tofu block into large squares or rectangles, about 0.5-1 inches thick (think steak-sized pieces, not bite-sized cubes). One block makes about 8-10 squares, depending on how big you’re cutting them.
Allie’s Tip: If you only have extra-firm tofu, it will still work. Just make sure to press it for 15-30 minutes beforehand.
2. Set up your breading station.
Grab three shallow bowls and a large plate. Put the flour in one bowl, the milk in the second, and the breadcrumbs in the third. Sprinkle the salt and garlic powder into the breadcrumbs and mix well
3. Bread the tofu.
Dip each tofu square in the flour and toss gently to coat. Then dip it in the milk. Finish by tossing it in the breadcrumbs. Place it on the plate. Repeat with all the squares.
Allie’s Tip: Zest your lemon now if you haven’t already — it’s a lot harder to zest once it’s been juiced, and you’ll need both the zest and the juice later.
4. Pan-fry the tofu
Heat a large saucepan over high heat for a few minutes. Turn the heat down to medium and add the vegan butter and oil, about 1 tablespoon of each. The combo of butter and oil helps keep the butter from burning. Let it melt completely before adding the tofu.
Add the tofu squares in a single layer, without crowding the pan. Cook 2 to 3 minutes per side, until golden and crisp. Set the tofu aside on a plate, and cover with a pot lid if you have one to keep it warm.
Allie’s Tip: Let the tofu sit undisturbed once it hits the pan. Moving it around too soon keeps the crust from setting. And if you’re doubling this recipe, fry in batches instead of crowding the pan — a crowded pan drops the temperature fast, and you’ll end up steaming the tofu instead of crisping it.
Allie’s Tip: If you’re making pasta, start boiling it now so it’s ready when the sauce is. Save 2-3 tablespoons of the pasta water before you drain it — you’ll need it for the sauce.
5. Build the sauce.
In the same pan you used for the tofu, melt the vegan butter over medium heat. Add the minced garlic and let it cook for 1 minute.
Add the vegetable stock, lemon zest (not the juice yet), capers, dairy-free heavy cream, cornstarch slurry, salt, and pepper. Use a spoon to scrape up any browned bits stuck to the bottom of the pan — that’s flavor you don’t want to leave behind.
Bring the sauce to a simmer for 5-10 minutes, stirring occasionally, until it thickens. Taste and adjust salt and pepper as needed.
Allie’s Tip: If the sauce isn’t thickening after a few minutes, whisk together 1 more teaspoon of cornstarch with a splash of water and stir it in.
6. Bring it together
Add the reserved pasta water and the fresh lemon juice, and whisk until well combined. Simmer on low for a few more minutes to let the sauce thicken slightly.
Allie’s Tip: Taste your sauce again here. This is your last easy chance to adjust before the tofu and pasta go in.
7. Final steps
Optional but recommended: spoon out a small amount of the sauce now if you want extra to drizzle on top of the finished dish (it’s worth it.)
Add your cooked noodles to the sauce and use tongs to twirl them until evenly coated.
8. Serve
Serve the pasta in a shallow bowl. Top with 2 pieces of tofu piccata, a side of veggies (broccoli is my favorite), and a drizzle of the sauce. Sprinkle with fresh parsley, a little extra lemon zest, and a few cracks of black pepper. Enjoy!
How to Store Leftovers
- Fridge: store in an airtight container for up to 3 days.
- Reheat: warm the pasta gently on the stovetop over low-medium heat, adding a splash of vegetable broth or water to loosen the sauce back up. Crisp up the tofu stovetop or in the airfryer.
- Freezing: not recommended. The breaded tofu and cream sauce don’t hold up well after freezing and thawing.
Common Questions
Piccata is an Italian-American method where meat is sliced thin, dredged in flour, pan-fried, and finished in a lemon-butter-caper sauce. This version swaps in tofu for the protein.
Super firm tofu works great here since it holds its shape well and doesn’t need pressing. Extra firm tofu works too, but you’ll want to press it for 15-20 minutes first to remove excess water
Yes, swap the all-purpose flour and breadcrumbs for gluten-free versions. Just make sure to check that your vegan butter and vegetable stock are also gluten-free if that’s a concern.
Our Favorite
Tofu Recipes
Subscribe for Free Recipes!
Get new recipe ideas from Naturallie Plant-Based straight to your inbox.
Crispy Tofu Lemon Piccata
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 16 oz super firm tofu sliced into 1" squares or large rectanges* see instructions
- 1/2 cup all-purpose flour
- 1 cup unsweetened soy milk
- 1 cup vegan breadcrumbs
- 1/2 tsp salt
- 1/4 tsp garlic powder
- avocado oil as needed for frying
- vegan butter as needed for frying
Lemon Cream Sauce
- 1 tbsp vegan butter
- 1 clove of garlic minced
- 1 cup vegetable broth
- 3/4 cup dairy-free heavy cream
- 1-2 tbsp brined capers drained
- 1 tsp fresh lemon zest save more for garnish
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tsp cornstarch + 1 tbsp water mixed in a small bowl to make a "cornstarch slurry"
- 2-3 tbsp fresh lemon juice
- freshly chopped parsley as much as desired for garnish
Other
- 8 oz cooked linguine pasta *SAVE 3 tbsp pasta water*
Optional Sides
- Roasted broccoli
- Roasted asparagus
- Whatever veggie you like!
Instructions
- Cut the tofu. Slice your tofu block into large squares or rectangles , about 0.5-1 inches thick. One block makes about 8-10 squares, depending on how big you are making them.16 oz super firm tofu
- Set up your breading station. Grab three shallow bowls and a large plate. Put the flour in one bowl, the milk in the second, and the breadcrumbs in the third. Sprinkle salt an garlic powder into the breadcrumb mixture and combine well.1/2 cup all-purpose flour, 1 cup unsweetened soy milk, 1 cup vegan breadcrumbs, 1/2 tsp salt, 1/4 tsp garlic powder
- Bread the tofu. Dip each tofu square in the flour and toss gently to coat. Then dip it in the milk. Finish by tossing it in the breadcrumbs. Place it on the plate. Repeat with all the squares.(Make sure you get the sides of the tofu pieces!)
- Pan-fry the tofu. Heat a large saucepan over high heat for a few minutes. Turn the heat down to medium and add the vegan butter and oil (about 1 tbsp of each). The mix of butter and oil helps keep the butter from burning. Let it melt completely. Add the tofu squares in a single layer, without crowding the pan. Cook 2 to 3 minutes per side, until golden and crisp. Set the tofu aside on a plate. Cover with a pot cover (if available) to keep warm. Allie's Tip: If you're making pasta, start boiling it now so it's ready when the sauce is. SAVE 3 tbsp of pasta water!avocado oil, vegan butter
- Build the sauce. Over medium heat in the same pan used to cook the tofu, add your vegan butter and let it melt. Add your minced garlic and simmer for 1 minute.Add your vegetable broth, lemon zest (NOT JUICE), capers, heavy cream, cornstarch slurry, salt and pepper. Use a spoon to scrape up any browned bits stuck to the bottom of the pan.Bring the sauce to a simmer for 5-10 minutes, stirring occasionally, until it thickens. Taste and add more salt and pepper to your liking.Allie's tip: If your sauce is not thickening, add in 1 more tsp of cornstarch (mix with a tiny bit of water).1 tbsp vegan butter, 1 clove of garlic, 1 cup vegetable broth, 3/4 cup dairy-free heavy cream, 1-2 tbsp brined capers, 1 tsp fresh lemon zest, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 2 tsp cornstarch
- Bring it together. Add in about 2-3 tbsp of pasta water and 2-3 tbsp of lemon juice and whisk until well-combined. Simmer on low heat for a few more minutes to let it thicken up slightly. Allie's tip: Taste your sauce. You may want it slightly salter so add more salt for your flavor preference.2-3 tbsp fresh lemon juice
- Final steps. Optional but recommended: Remove a small amount of the sauce if you want some to drizzle on top of the tofu – it's really good!Add your cooked noodles to the sauce and twirl with a tongs until evenly coated.
- Serve. Serve the pasta to a shallow bowl. Add 2 pieces of the tofu piccata on top, a side of veggies (I love broccoli) and drizzle of sauce on top. Sprinkle with fresh parsley, lemon zest, and a few cracks of fresh black pepper. Enjoy!
Notes
- The tofu is crispiest right after cooking. If you’re making this ahead, store the tofu and sauce separately and combine when ready to eat.
- If you love the flavor of capers, add the full 2 tbsp.
- If your sauce breaks or looks a little separated, a hard whisk over low heat almost always brings it back together.
