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.
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.
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.
Loved the cutlets, but found it all a bit lemony. Want to play w/ this one. Thanks for your recipe!
Easy to make and even my husband (who eats tofu because the rest of us like it) loved it. The sauce was perfect. I doubled the recipe and ended up adding more butter in the end. Doing the lemon this way, rather than just using juice, makes the lemon flavor not as agressive (sorry for that odd sentence). My DH doesn't love lemon sauces either, but loved this one...it really is odd that he ate this at all LOL...but he did and everyone loved it. I've been told to save this recipe and make it again. I served it with steamed broccoli and Fettuccine Alfredo which was a great combo. Thanks for posting.
This was very easy and very yummy! My hubby loved it~~though he loves anything with lemons and capers. Thanks for sharing! :O)
Excellent! My partner and I tried this the other evening and we LOVED IT! I like my sauces a bit more saucy, so I used a dash or two more wine that the recipe called for. Really, a fantastic recipe!
Maybe because I used too much oil, maybe because I hate capers, but I didn't like this that much. I'll probably make it again though, and watch my oil and leave out the capers.
This is almost exactly how I make my tofu cutlets and the piccata sauce is an excellent addition! I have also used tofu prepared this way instead of veal or chicken in italian parmesan recipes or used them instead of a chicken breast in a buffalo "chicken" sandwich. Thanks for the great idea! I just love any exuse to eat capers ;-)