Description
Vegan Piccata is a delightful plant-based twist on the classic Italian dish, bringing together golden, crispy tofu or portobello mushrooms in a luscious, tangy lemon sauce. This easy-to-make meal bursts with flavor and can impress even the most discerning palates. Perfect for family dinners or gatherings, it’s a vibrant dish that showcases how satisfying vegan cuisine can be.
Ingredients
Scale
- 1 block (14 oz) Extra Firm Tofu
- ½ cup All-Purpose Flour
- 2 tbsp Olive Oil
- 1 cup Vegetable Broth
- Juice and zest of 2 Fresh Lemons
- 2 tbsp Capers
- 3 cloves Garlic, minced
Instructions
- Press the tofu for 30 minutes to remove excess moisture, then slice into cutlets.
- Dredge each tofu cutlet in flour seasoned with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sauté the tofu until golden brown, about 3-4 minutes per side.
- Remove tofu and add minced garlic to the skillet; cook until fragrant (about 1 minute).
- Stir in vegetable broth, lemon juice, capers, and zest. Simmer for 5 minutes until slightly thickened.
- Return tofu to the pan, allowing it to soak up the sauce for an additional couple of minutes.
- Serve hot with your choice of veggies or pasta.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg