Tofu Piccata

1. 1

   Place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours.

2. 2

   Defrost tofu in the refrigerator or a bowl of cold water.

3. 3

   Slice tofu into 1/4- to 1/2-inch-thick pieces.

4. 4

   Gently squeeze each slice to release water.

5. 5

   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.

6. 6

   Place bread crumbs in a bowl.

7. 7

   Press each tofu piece into the bread crumbs until evenly coated.

8. 8

   Heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side.

9. 9

   Transfer tofu to a plate, reserving oil mixture in the skillet.

10. 10

    Cut artichoke hearts into small pieces.

11. 11

    Add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water.

12. 12

    Bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.