Tofu Piccata

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.

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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.

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Loved the cutlets, but found it all a bit lemony. Want to play w/ this one. Thanks for your recipe!

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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 Recipe #166165 which was a great combo. Thanks for posting.

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This was very easy and very yummy! My hubby loved it~~though he loves anything with lemons and capers. Thanks for sharing! :O)

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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!

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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.

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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 ;-)

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My DH absolutely loves this. Every time I buy tofu now, he asks if I'm going to make Tofu Piccata. I make it with one variation, though. I freeze the tofu which gives it a "meatier" texture, then thaw and press all the liquid out.

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This was a very tasty recipe! I froze, thawed, and squeezed the moisture out of the tofu, because it gives the tofu a chewy texture that I like. I found that I needed a lot more oil than called for in order to saute the tofu, and I would have liked a little more sauce. Other than those small quibbles, I thought this made a great meal. By the way, I used the optional butter, and I don't think this would be nearly as good without it (the sauce might be too thin and sour). Thanks for posting!

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Loved this just as is but iit might be better with some more sauce.

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I froze, thawed and pressed the tofu and really liked the texture. I had to add 1/2 cup additional chicken broth and there still wasn't much sauce. I did not peel the lemons so the sauce had a slight bitterness which I actually liked. I did not add the butter. I really liked it but my kids didn't like it. If I make it again I will cut the tofu thicker, double the mushrooms, triple the sauce and try lemon juice instead of lemons.

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This dish was ok. However I didn't think that the tofu really absorbed the sauce that well. The sauce was ok but not the best.

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Really good, more flavor than was expected. I halved the tofu but kept the sauce the same. Cooked tofu and mushrooms longer than stated and it was perfect.

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I love piccata style anything, and this was a wonderful dish. I added a chopped scallion and used lemon juice instead of sliced lemon, but otherwise followed the recipe as written. I am also going to try cubing and serving over pasta, as that sounds very appealing.

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This was so yummy. I could eat this once a week.

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I made a few changes to this recipe because I couldn't remember all the details. I sliced tofu into little cubes and floured them along with the mushrooms. They were simmered together in olive oil with parsley stems and then salted. I cut parsley leaves into large chunks and stirred it into hot fresh pasta with olive oil and freshly crushed pepper so that it would wilt. I used my alfredo sauce with the pasta and then topped it all with the tofu and mushrooms. The flour coating on the tofu gives it a nice crispy texture and the mushrooms give it a wonderful flavour. This has become a favourite of our family. Even the kitties like it, and I am very happy to have found a good way to cook tofu. Thank you very much.

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