Tofu Piccata

Anne loves this Piccata sauce. She said she would eat it over anything, but I think it goes especially well over this tofu with some mashed potatoes or gluten free pasta on the side.

  • 1 lbs extra firm non-gmo tofu, pressed and drained (I used sprouted tofu which is really firm)

  • ​Gluten free flour for dredging​ with some salt and pepper

  • 1/4 cup olive oil, divided

  • ​1 tablespoon dried shallots

  • ​1 teaspoon onion powder

  • 1 teaspoon crushed garlic

  • 2 tablespoons drained capers

  • 1 cup dry white wine

  • 1/4 cup lemon juice

  • 1 cup vegetable broth

  • 2 tablespoons gluten free flour

  • 2 tablespoons soy margarine (Earth Balance)

  • salt and pepper to taste

Pre-heat the oven to 250 degrees or the lowest setting possible. Drain and slice the tofu into squares or triangles.  In a small bowl, mix some GF flour and salt and pepper. Dredge the tofu in the flour and shake off the excess.

Heat 2 tablespoons of the olive oil over high heat in a large skillet. Add the tofu and saute until crisp and browned on each side. Remove and place onto some paper towels and place in oven to stay warm.

Heat the remaining 2 tablespoons olive oil in the same skillet. Add the​ shallots​, dried onions, garlic, and capers and saute, stirring frequently, until softened about 1-2 minutes. Add the wine, and cook, stirring frequently, until reduced by half.

Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 minutes. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 minute to thicken. Whisk in the earth balance and season with salt and pepper to taste.

Pour over the tofu and serve immediately with some mashed potatoes or gluten free pasta!