TOFU PICCATA
I am experimenting with non-meat dishes. I love chicken piccata and decided to try it with tofu. It is great the first day, but 3 days later, it's heavenly.
Provided by marsto911
Categories Everyday Cooking Vegetarian Protein Tofu
Time P1DT30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 15.9 g, Fat 8.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 445.7 mg, Sugar 1.4 g
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