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.
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.
1 head of cauliflower
2 cloves of garlic, coarsely minced
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.