15-Minute Vegan Tofu Piccata with Capers & Lemon
Bright, tangy, and packed with flavor, this vegan tofu piccata transforms simple tofu into a zesty, protein-rich main dish. A quick lemon-caper sauce brings everything together for an easy weeknight stovetop meal.
- 14 oz firm tofu
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 each garlic cloves, minced
- 1 cup vegetable broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Advertisement
Instructions
Drain the tofu and pat dry. Slice into 1/2-inch thick slabs, then dust both sides with flour.
⏱️ 2 minutesHeat olive oil in a large skillet over medium-high heat. Add tofu slices and cook until golden brown on both sides, about 2 minutes per side.
⏱️ 4 minutes 🌡️ medium-highPush tofu to the side of the skillet. Add garlic and sauté for 30 seconds until fragrant.
🌡️ medium-highPour in vegetable broth and lemon juice. Add capers, salt, and black pepper. Simmer for 3 minutes, spooning sauce over tofu.
⏱️ 3 minutes 🌡️ mediumRemove from heat. Sprinkle with fresh parsley and serve immediately.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
