Tofu and Mushroom Piccata Recipe
- Annie B. Bond
- May 9, 2001
- 7:52 pm
This easy and elegant entrée is one of my favorite ways to prepare tofu.
The fresh, clean taste of lemons permeates the tofu and mushrooms for a delicate yet bold flavor that goes well with potatoes or rice.
Great vegetarian protein without a lot of fat or carbs, but with plenty of gourmet flavor. And you won’t believe how fast this is to make!
1 large lemon, peeled and white pith removed
1/2 cup all-purpose flour
1 pound extra-firm tofu, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
2 tablespoons olive oil
1/3 cup dry white wine
4 ounces white button mushrooms, thinly sliced
2 tablespoons capers, drained
2 tablespoons minced fresh
2 tablespoons butter or soy margarine (optional)
1. Preheat the oven to 275F. Cut the lemon into very thin rounds, discarding the seeds, and set aside.
2. 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.
3. 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.
4. 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.
5. Arrange the tofu on a serving platter or individual plates. Pour the sauce over the tofu and serve at once.
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002). Copyright (c) 2002 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).
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