Tofu Recipe - Tofu Picatta

Tofu Recipe:
Tofu Piccata

Tofu Piccata

This tofu recipe is one that even non-vegetarians like. It is great on angel hair pasta or spaghetti squash for those carb conscious individuals.

1 large		lemon, peeled and white pith removed
1/3 cup		all-purpose flour
1 lb		extra firm tofu
1 Tbs		olive oil
1/3 cup		dry white wine
4 oz		white button mushrooms, thinly sliced
2 Tbs		capers, drained
2 Tbs		fresh parsley minced
2 Tbs		Take Control Light Margarine

1	Preheat oven to 275 degrees F (135 degrees C).
2	Cut the lemon into very thin rounds, discarding the seeds, and set aside.
3	Drain tofu, wrap in paper towel, and press for about 10 minutes (to give your tofu a firmer texture).
4	Put flour into a shallow bowl.
5	Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
6	Transfer the tofu slices to a platter and set aside.
7	Heat the oil in a large skillet over medium-high heat.
8	Add the tofu, in batches, and cook, turning once, until golden brown on both sides (a 2 minutes total).
9	Place the tofu slices on a baking sheet and keep warm in the oven.
10	Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
11	Add the mushrooms and cook, stirring a few times, until slightly softened (about 2 minutes).
12	Stir in the lemon slices, capers, and parsley and simmer until hot.
13	Stir in the margarine to enrich the sauce.
14	Arrange the tofu on a serving platter and pour the sauce over the tofu and serve at once.
15	Serve on rice or angel hair pasta.

Servings: 4

Preparation time: 15 minutes

Ready in: 25 minutes

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.