Tofu Piccata

Ingredients

• Servings: 4
• 1 (12 ounce) package extra-firm tofu, drained
• 10 marinated artichoke hearts, marinade reserved
• 2 tablespoons capers, or more to taste, brine reserved
• 1/2 cup bread crumbs
• 1 tablespoon olive oil, or as needed
• 2 tablespoons lemon juice, or more to taste
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. defrost tofu in the refrigerator or a bowl of cold water.
• slice tofu into 1/4- to 1/2-inch-thick pieces. gently squeeze each slice to release water.
• whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.
• place bread crumbs in a bowl. press each tofu piece into the bread crumbs until evenly coated.
• heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. transfer tofu to a plate, reserving oil mixture in the skillet.
• cut artichoke hearts into small pieces. add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.