That looks really tasty. Nice idea for something a lil different with tofu! I’d love to try this
comeflyaway70
Extra firm tofu, coated with chickpea flour w/garlic & onion powder, pan fry. Sauce is olive oil, a pat of Miyoko’s (or whatever vegan butter), juice of 1 lemon, a generous splash of white wine (fine to omit, add a bit more lemon), capers w/their brine, red pepper, parsley. Cook to emulsion and then throw the tofu back in to coat a bit. I served over mashed taters, then leftovers with pasta.
monemori
Looks and sounds amazing! What is piccata originally, if I can ask?
4 Comments
Looks great, how do you make the sauce?
That looks really tasty. Nice idea for something a lil different with tofu! I’d love to try this
Extra firm tofu, coated with chickpea flour w/garlic & onion powder, pan fry. Sauce is olive oil, a pat of Miyoko’s (or whatever vegan butter), juice of 1 lemon, a generous splash of white wine (fine to omit, add a bit more lemon), capers w/their brine, red pepper, parsley. Cook to emulsion and then throw the tofu back in to coat a bit. I served over mashed taters, then leftovers with pasta.
Looks and sounds amazing! What is piccata originally, if I can ask?