Ingredients
Tofu and Breading
- 16 oz super firm tofu (sliced into 1″ squares or large rectangles)
- 1/2 cup all-purpose flour
- 1 cup unsweetened soy milk (may not use all)
- 1 cup vegan breadcrumbs (may not use all)
- 1/2 tsp salt
- 1/4 tsp garlic powder
- Avocado oil (as needed for frying)
- Vegan butter (as needed for frying)
Sauce
- 1 tbsp vegan butter
- 1 clove garlic, minced
- 1 cup vegetable broth
- 3/4 cup dairy-free heavy cream
- 1-2 tbsp brined capers, drained
- 1 tsp fresh lemon zest (plus extra for garnish)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tsp cornstarch
- 1 tbsp water (to make cornstarch slurry)
- 2-3 tbsp fresh lemon juice
Pasta and Garnish
- 8 oz cooked linguine pasta (reserve 3 tbsp pasta water)
- Freshly chopped parsley (to garnish)
- Roasted broccoli (or preferred vegetable)
- Roasted asparagus (optional)
Instructions
- Cut the tofu. Slice the block of super firm tofu into large squares or rectangles about 0.5 to 1 inch thick. You should get about 8-10 pieces depending on the size.
- Set up breading station. Prepare three shallow bowls: place all-purpose flour in the first, unsweetened soy milk in the second, and vegan breadcrumbs mixed with 1/2 tsp salt and 1/4 tsp garlic powder in the third. Combine the breadcrumbs and seasoning well.
- Bread the tofu. Coat each tofu piece first in the flour, then dip into soy milk, and finally toss in the breadcrumb mixture making sure all sides are covered. Place the breaded tofu on a plate and repeat for all pieces.
- Pan-fry the tofu. Heat a large saucepan over medium heat, add about 1 tbsp vegan butter and 1 tbsp avocado oil to prevent the butter from burning. Once hot, place the tofu pieces in a single layer without crowding and fry 2-3 minutes per side until golden and crisp. You may need to fry in batches. Set aside and keep warm.
- Build the sauce. In the same pan, melt 1 tbsp vegan butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add vegetable broth, lemon zest, capers, dairy-free heavy cream, cornstarch slurry (cornstarch mixed with water), salt, and black pepper. Scrape up any browned bits from the pan. Simmer for 5-10 minutes, stirring occasionally until the sauce thickens. If needed, add an additional tsp cornstarch slurry to thicken further.
- Bring it together. Stir in 2-3 tbsp reserved pasta water and 2-3 tbsp fresh lemon juice. Whisk well and simmer on low for a few more minutes to slightly thicken. Taste and adjust salt if necessary.
- Final steps. Optionally reserve some sauce to drizzle over the tofu at serving. Toss the cooked linguine into the sauce and mix until evenly coated.
- Serve. Plate the sauced pasta in shallow bowls, top with two pieces of crispy tofu piccata, add roasted broccoli (or your choice of roasted veggies) on the side, drizzle with reserved sauce if using, and garnish with fresh parsley, more lemon zest, and freshly ground black pepper. Enjoy immediately!
Notes
- Use super firm tofu for best texture and to hold shape during frying.
- Reserve pasta water to adjust sauce consistency and enhance flavor.
- You can roast any veggies you like; broccoli and asparagus are suggested.
- The mix of vegan butter and oil prevents the butter from burning during frying.
- If sauce doesn’t thicken enough, add more cornstarch slurry gradually.
- For optimal crispiness, do not overcrowd the pan when frying tofu.
- Serving size is approximately two tofu pieces and a generous portion of pasta per person.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegan
