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.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003). Copyright (c) 2003 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).