Tofu Piccata

• servings: 2 servings
• total time: 25 minutes

Ingredients

One 14-ounce package extra-firm tofu, drained

2/3 cup all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1/2 cup dry white wine

Juice of 1 lemon

6 tablespoons unsalted butter, diced

1/4 cup fresh flat-leaf parsley, finely chopped, plus more for serving

2 tablespoons drained capers

Directions

Pat the tofu completely dry with a clean dish towel. Slice the tofu in half through the middle like a bagel, then cut each half into 3 planks so you have 6 pieces. Whisk the flour, garlic powder, onion powder, 1 tablespoon salt and a few grinds of pepper in a pie dish or shallow plate. Coat the tofu on all sides with the flour mixture.

Heat the olive oil in a large nonstick skillet over medium heat. Add the tofu planks and sear until golden brown on all sides, 5 to 6 minutes total. Remove the tofu to a serving platter, wipe the skillet clean and return to the stovetop.

Add the wine and bring to a simmer over medium-high heat. Let the wine reduce by about three-quarters, 2 to 3 minutes. Add the lemon juice and 1/4 cup water and bring the mixture back to a simmer. Whisking constantly, add the butter a few pieces at a time, making sure the pieces are all melted before adding more. Fold in the parsley, capers, 1/2 teaspoon salt and a few grinds of pepper. Pour the sauce over the tofu and garnish with more parsley.

Nutrition

• Calories: 887
• Total Fat: 64g
• Saturated Fat: 26g
• Cholesterol: 92mg
• Sodium: 999mg
• Total Carbohydrate: 51g
• Dietary Fiber: 6g
• Total Sugars: 3g
• Protein: 25g