Tofu Piccata

Recipe by casemnor
READY IN: 25mins




  • Preheat the oven to 275F.
  • Cut the lemon into very thin rounds, discarding the seeds, and set aside.
  • Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
  • Put the flour into a shallow bowl.
  • Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
  • Transfer the tofu slices to a platter and set aside.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
  • Place the tofu slices on a baking sheet and keep warm in the oven.
  • Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
  • Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
  • Stir in the lemon slices, capers, and parsley and simmer until hot.
  • Stir in the butter, if using, to enrich the sauce.
  • Arrange the tofu on a serving platter or individual plates.
  • Pour the sauce over the tofu and serve at once.