- 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
- 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.
04/15/2018
recipepes.com
Tofu Piccata, recipe
PT15M
PT1H
5
455 calories
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