Crispy Tofu Lemon Piccata

5 from 1 vote

Pan-seared crispy tofu in a buttery lemon caper sauce, served over pasta with broccoli. A plant-based twist on the Italian classic that's ready in about 35 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Servings:

Calories: 554kcal

Author: Allie Petersen

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

Notes/tips:

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.

*Nutrition facts calculated with half of the breading ingredients (flour, breadcrumbs, milk) because likely you will not use all of it.

Nutrition