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–+ servings

Tofu Piccata

Thee Burger Dude
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 Servings

Ingredients
  

MARINADE

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1 Tbsp Hot Sauce
  • 2 Tbsp Vegan Mayo (or Neutral Oil)
  • 1 tsp Vinegar (or Lemon Juice)
  • Water (as needed to thin out)

If Frying

  • 1/4 cup Flour
  • Salt & Pepper (to taste)

Piccata Sauce

  • 2 Tbsp Olive Oil
  • 1/4 cup Shallots fine dice
  • 4 cloves Garlic minced
  • 2 Tbsp Capers
  • 1/2 cup Dry White Wine optional
  • 1/2 cup Vegan Chicken Broth or Veggie Broth
  • 1/2 tsp Lemon Zest optional
  • 1 - 2 Tbsp Lemon Juice more to taste
  • 2 Tbsp Vegan Butter
  • Chopped Basil or Parsley (for garnish)

Instructions
 

MARINADE

  • Simply mix and combine the ingredients.

TOFU FILETS

  • Make sure to use super firm tofu, the kind that's vacuum sealed and doesn't need pressing. Otherwise, if you are using extra firm, you should press it for at least 30 minutes.
  • Cut each block of tofu into 3 filets. Optional but recommended, carve each rectangular filet into a more chicken breast like shape. You can also shave off the edges to make them smoother if you choose as well.
  • Lightly score the filets on each side, but only score them one way (as opposed to cross hatch). This will help the marinade penetrate as well as create a more "shreddy" type of texture.
  • Once the filets are looking good, coat them in the marinade. Marinade for at least 30 minutes to overnight.
  • Get a pan up to medium high heat, add a little oil and then grill the filets for about 5 minutes per side. Feel free to brush the leftover marinade before and after you flip them. Once they are cooked to your liking remove from the heat.
  • If you want to shallow fry the filets, let them cool after grilling. Then dredge them in the flour and salt and pepper. Fry them in a some oil (I used 1/4 cup for a 12" skillet) over medium heat until golden brown. Remove the the pan and set aside.
    You can clean out the pan if you like, or leave in the oil and any "fond" from th tofu as well. Totally up to you!

PICCATA SAUCE

  • In the same skillet that you grilled or fried the tofu, over medium heat, add in the Olive Oil and heat it up for a minute. If you fried the tofu and there's still leftover oil, you can skip adding in more Olive Oil.
    Then add in the diced shallots. Cook for 1 minute and add in the capers and garlic. Cook for another minute, making sure to lower the heat if they shallots or onions are browning too quickly.
  • Add in the White Wine (if you don't drink alcohol you can also use a splash of vinegar instead, or omit all together) and Vegan Chicken or Veggie broth. Stir to combine. Bring to a light boil.
    Reduce the liquid down for 6 - 8 minutes. Then add in the vegan butter (it helps to keep the butter cold and cubed into smaller cubes). Stir in the butter until it's melted.
  • Add in the lemon zest if using, lemon juice and fresh herbs. Taste and adjust for seasoning.
  • Add the tofu filets back in, heat them back up for 1 - 2 minutes then serve immediately with pasta, rice or mashed potatoes and enjoy!
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