Tofu Piccata Recipes

Steps:

• 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.

Steps:

• Place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. Defrost tofu in the refrigerator or a bowl of cold water.
• Slice tofu into 1/4- to 1/2-inch-thick pieces. Gently squeeze each slice to release water.
• Whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.
• Place bread crumbs in a bowl. Press each tofu piece into the bread crumbs until evenly coated.
• Heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. Transfer tofu to a plate, reserving oil mixture in the skillet.
• Cut artichoke hearts into small pieces. Add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. Bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.