Tofu Piccata

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large lemon, peeled and 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 wine
• 4 ounces button mushrooms, thinly sliced
• 2 tablespoons capers, drained
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons butter or 2 tablespoons soy margarine (optional)

Recipe

• 1 preheat the oven to 275f.
• 2 cut the lemon into very thin rounds, discarding the seeds, and set aside.
• 3 drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
• 4 put the flour into a shallow bowl.
• 5 season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
• 6 transfer the tofu slices to a platter and set aside.
• 7 heat the oil in a large skillet over medium-high heat.
• 8 add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
• 9 place the tofu slices on a baking sheet and keep warm in the oven.
• 10 deglaze the skillet with the wine, scraping up any browned bits from the bottom.
• 11 add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
• 12 stir in the lemon slices, capers, and parsley and simmer until hot.
• 13 stir in the butter, if using, to enrich the sauce.
• 14 arrange the tofu on a serving platter or individual plates.
• 15 pour the sauce over the tofu and serve at once.