In this great vegan recipe, crisply-fried tofu soaks up the piquant flavor of a lemony sauce. Served on a bed of peppery, healthful spring watercress, this dish is filled with sunny taste and protein without a lot of fat.
No animal products, just a feast of rich springtime goodness.
One 16-ounce package extra-firm tofu, drained and cut into 1/4-inch-thick slices
Salt and freshly-ground black pepper
2 tablespoons olive oil
1/4 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons capers, drained and chopped
1 large garlic clove, minced
2 bunches watercress, tough stems removed
1. Pat the tofu dry and season with salt and pepper to taste. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the tofu and cook in batches until golden-brown on both sides, 2 to 4 minutes per side. Add the wine, lemon juice, and capers and simmer until the sauce is slightly reduced, about 2 minutes. Reduce the heat to low and keep warm.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the watercress and cook, stirring, until just wilted, 2 to 3 minutes. Season with salt and pepper to taste.
4. Transfer the watercress to a serving platter or 4 individual plates and arrange the tofu on top. Drizzle the sauce over the tofu and serve hot.