Total Time
Prep 15 mins
Cook 10 mins

This recipe came from: It is absolutely divine. It even has non-tofu people singing its praises. It is a great "starter vegetarian" type recipe. I like to serve it with some plain rice.

Ingredients Nutrition


  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.


Most Helpful

Enjoyed this recipe. Especially appreciated that it was very different from the 10,000 variations of tofu with vegetables and a soy based sauce. I made the following mods<br/><br/>Used lemon juice rather than sliced lemons. (This led to more sauce.)<br/>Replaced flour with ground almonds to make it lower carb. This worked great - it still had a nice crispy exterior.<br/>Fried the tofu on a griddle so I could do it in one batch.

Jeri Roth Lande October 02, 2014

We didn't care for this at all. We're vegans and big tofu eaters so my first tip-off should have been that the tofu isn't marinated at all, save for some salt and pepper. The lemon/caper sauce was very good but it's thin so it's more an accompanyment rather than a "sauce" that can save flavorless tofu. If you do make this recipe I'd use half a block of tofu- a full block was way too much. Especially when served with pasta.

EmilyStrikesAgain December 13, 2011

This was really one of the best recipes we've tried in a long time. I added an extra tablespoon or so of capers, substituted shitake mushrooms and used fresh-grown parsley (really the way to go if you can!). We also omitted the butter; there wasn't much "sauce" when made this way, but the flavors were still great. I might try it with a little extra white wine and without dredging the tofu next time%u2014the texture was a tad rubbery.

LaurenEels July 26, 2010

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