a favorite tofu recipe & roasted cauliflower.

When I was little, my mom cooked chicken with lemon, capers, and white wine, and it was one of my favorite meals (the only?) that did not involve pizza.

This is the vegetarian version, which I’ve tweaked over the past few years. I served it with whole wheat cous cous and roasted cauliflower. Yum!

The comforts of coffee, bed, and the morning news are calling me, so the narration about this one is going to be short. But trust me, this recipe’s a keeper.

lv, molly

Tofu Piccata

Serves 3

1 block of extra-firm tofu, drained
Salt and pepper to taste
1/4 C all purpose flour flour
1 Tbl olive oil
1/2 C dry white wine
3 cloves garlic, minced
2 Tbl fresh lemon juice
2 Tbl capers, drained
2 Tbl butter or Earth balance
6 or 7 fresh lemon slices
Fresh parsley, chopped

Cut the tofu into 6-8 slices. Put the flour on a plate. Season it with salt and pepper. Coat both sides of the tofu slices with the flour, and tap to remove excess.
Heat the oil in a large skillet over medium-high heat. Sauté the tofu slices until they are browned and a bit crisp on both sides, about 4 minutes per side. Transfer the tofu to a platter and set aside.
Add the wine to the pan, and then add the minced garlic. Cook until the garlic is slightly browned and the wine is mostly evaporated, about 2 minutes.
Add the lemon juice, capers, butter, parsley, and lemon slices to the pan to complete the sauce.
Warm the tofu in the sauce, and serve over cous cous.

Roasted Cauliflower

1 head of cauliflower
2 cloves of garlic, coarsely minced
olive oil
kosher salt and freshly ground black pepper

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Toss in the garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Toss until well-coated.
Bake for 25-30 minutes, until cauliflower is slightly browned and tender.

tofu with a twist [of lemon].

I made a good dinner last night, and I want to share the recipe with you. Tofu, when prepared well, is delicious & nutritious. I was tired of the usual stir-fried vegetables and tofu, so I got a little more adventurous last night. And the results were tasty. This tastes just as good as the chicken piccata I used to adore as a carnivore, and I added spinach to increase the nutritional value (and because I like one-pot meals that require less dish washing & time). Enjoy! xo-m

Tofu with Lemon, Capers, & Spinach

1 lb. extra firm tofu, pressed, and cut into 1/4 inch-thick slices
1 lemon (juice of)
Olive or canola oil
1/4 C flour
1/3 C dry white wine
2-3 Tbl. capers (I add 3 tablespoons because I like salty things.)
2 Tbl. fresh parsley, chopped finely
3 garlic cloves, minced
2 Tbl. butter (optional)
Spinach (several handfuls)
Salt & freshly ground black pepper
Whole wheat couscous to serve

After pressing and slicing the tofu, season it with salt and pepper and dredge it in the flour, tapping off any excess. Pan-fry the tofu for 2-3 minutes a side, until it’s golden brown and a little crispy. Remove the tofu to a plate lined with paper towels (to absorb any excess oil), and drain any excess oil from the pan.
Saute the garlic cloves for a few minutes. Deglaze the pan with wine, scraping up any brown pits from the pan. Stir in lemon juice, capers, parsley, and butter (if using). Add the spinach, and cook until slightly wilted. Remove from heat, and quickly toss the tofu in the sauce. Serve over steamed couscous, and eat!