Tofu Piccata Recipe

Name: Tofu Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 blocks Firm Tofu, Cut Into 1/2 Inch Pieces, Length-wise; 1/2 cups All-purpose Flour; 4 Tablespoons Olive Oil, Divided; 3 whole Shallots (Medium Size), Chopped Finely; 1/2 teaspoons Garlic, Minced; 2 Tablespoons Capers, Drained; 2 Tablespoons Freshly Squeeze Lemon Juice; 1/2 cups Dry White Wine (Pinot Grigio Or Similar); 1/2 cups Low Sodium Vegetable Broth; 1/2 cups Parsley, Finely Chopped; 2 Tablespoons Unsalted Butter; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 teaspoons Salt

Servings: persons

1/2 blocks Firm Tofu, Cut Into 1/2 Inch Pieces, Length-wise
1/2 cups All-purpose Flour
4 Tablespoons Olive Oil, Divided
3 whole Shallots (Medium Size), Chopped Finely
1/2 teaspoons Garlic, Minced
2 Tablespoons Capers, Drained
2 Tablespoons Freshly Squeeze Lemon Juice
1/2 cups Dry White Wine (Pinot Grigio Or Similar)
1/2 cups Low Sodium Vegetable Broth
1/2 cups Parsley, Finely Chopped
2 Tablespoons Unsalted Butter
1/2 teaspoons Freshly Ground Black Pepper
1/4 teaspoons Salt

1
Preheat your oven to 300 degrees F.
2
Start by standing the tofu block up and then cutting down into 1/2-inch pieces lengthwise.
3
You are basically cutting the tofu in half.
4
Then cut those pieces in half diagonally.
5
In the end, you should have 4 triangle pieces of tofu.
6
Rinse the tofu under cold water and then press the pieces between 2 paper towels.
7
This will help release as much water from the tofu to help them stay firm throughout the cooking process.
8
Pour the flour onto a plate and dredge the tofu in it, shaking off the excess.
9
Heat up 2 tablespoons of olive in a deep pan, let it get hot, then place the tofu and cook on all sides until golden brown (about 3-4 minutes per side).
10
Once youve cooked all the tofu, transfer to a baking sheet and put in the oven to keep warm.
11
In the same pan, add the remaining 2 tablespoons of olive oil (if you need to) and heat up the shallots, garlic and capers, stirring frequently to cook through (about 1-2 minutes).
12
Whisk in the lemon juice and wine and let it cook and reduce (about 3-5 minutes).
13
Add the vegetable broth and bring to a boil.
14
Then reduce and let it simmer.
15
Whisk in the parsley, butter, pepper and salt.
16
Be mindful that if you do not use low-sodium vegetable broth, you may not need to add the salt at all.
17
The capers and broth are salty enough.
18
Use your taste buds!
19
Take the tofu out of the oven, place on a plate and pour the sauce over the pieces.
20
You can serve the tofu with risotto, wild rice or any vegetable.
21
This can serve 2 (2 pieces per person) or up to 4 (1 piece per person).
22
Enjoy!

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 blocks Firm Tofu, Cut Into 1/2 Inch Pieces, Length-wise, 1/2 cups All-purpose Flour, 4 Tablespoons Olive Oil, Divided, 3 whole Shallots (Medium Size), Chopped Finely, and more.

Yes, Tofu Piccata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Piccata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions