Tofu Picatta: An Old Family Favorite done Vegan

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A couple weeks ago we received a bag of fancy Morrel mushrooms from a family friend who had gone mushroom hunting. These cost $38 a pound!!! Seriously. So we were lucky to get some for free to try. My mom, dad, and I all love mushrooms, but we usually stick to crimini, button, or portabello.

Right away my dad wanted to make picatta! An old family favorite. We had chicken picatta a lot growing up (I try not to dwell on the meat I ate growing up). But it was actually my dads idea to try to do a meat free version with extra firm tofu and that definitely made me happy. I love when my family is excited to try meat free meals!

We served it up with lentils, and sautΓ©ed morels with zucchini and onion. It was so good! My dad even said he liked the tofu version better than the chicken πŸ™‚ Veg for the win!

Tofu Picatta

Processed with VSCOcam with f2 presetIngredients

1 block extra firm organic tofu

1/4 cup whole wheat flour

dash sea salt

dash black pepper

1 tbsp EVOO

1 cup low sodium veggie broth

1 tbsp garlic

1/4 cup vegan white wine

juice from half a lemon (about 1-2 tbsp)

1 tbsp capers

other half a lemon thinly sliced

finely chopped parsely for topping

Steps

  1. Press tofu for about 10-15 minutes. I used a tofu press, but you can always do it with heavy books πŸ™‚
  2. Place flour, salt, and pepper on a plate. slice tofu and coat in mixture on both sides.
  3. Heat 1 tbsp EVOO in pan on medium high and once hot add the tofu slices. Cook until golden on both sides. About 6 minutes total.Β IMG_2874
  4. Remove tofu from pan and add in wine to pan. Add minced garlic. And simmer for 30 seconds. Then add in broth, lemon juice, capers, and heat for 1 minute. Add tofu slices back into pan so they can soak in the flavor.Β IMG_2876
  5. Add lemon slices onto top of cooking tofu.IMG_2878
  6. Remove from pan and serve garnished withΒ parsley.

IMG_2879

Enjoy!

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