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Tofu Piccata Recipe

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4.1 from 56 reviews

This Tofu Piccata recipe offers a delicious and vibrant vegan twist on the classic Italian dish. Featuring super-firm tofu lightly dredged in a flour and cornstarch coating, pan-fried to golden perfection, and then simmered in a tangy, lemony caper sauce, it is a perfect entree for a flavorful plant-based meal. The combination of fresh lemon juice, capers, garlic, shallot, and vegetarian broth creates a bright and savory sauce that complements the crispy tofu slabs beautifully, served garnished with fresh parsley.

  • Total Time: 34 minutes
  • Yield: 4 servings

Ingredients

Tofu and Coating

  • 16 ounces super-firm tofu, sliced into 1/2-inch oval slabs (about 4-5 pieces)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch (divided, use 2 tablespoons + 1/2 teaspoon total)
  • 1/2 teaspoon cornstarch (divided)
  • 1 tablespoon water

Cooking Fats and Aromatics

  • 2 tablespoons olive oil
  • 2.5 tablespoons vegan butter (divided)
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced

Sauce

  • 1 1/2 cups vegetarian “chicken-style” broth (substitute vegetable broth if desired)
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley (plus extra for serving)

Instructions

  1. Season and Coat the Tofu: Season both sides of the sliced tofu with sea salt and freshly ground black pepper. In a shallow bowl, whisk together all-purpose flour and 2 tablespoons of cornstarch. Lightly dredge the tofu pieces in the flour mixture, shaking off any excess coating. Set aside to prepare for cooking.
  2. Pan-Fry the Tofu: Heat olive oil in a large skillet over medium heat. Add 1 tablespoon of vegan butter and allow it to melt. Arrange the tofu slices in a single layer in the skillet, cooking undisturbed for about 4 to 5 minutes per side until they develop a deep golden crust and easily release from the pan. Transfer the cooked tofu to a paper towel-lined plate to drain excess oil.
  3. Prepare Aromatics: Lower the heat to medium-low and add the remaining 1.5 tablespoons of vegan butter to the same skillet. Add the finely minced shallot and cook for about 2 minutes until softened and fragrant.
  4. Add Garlic and Liquids: Stir in the minced garlic and cook for approximately 30 seconds until aromatic. Pour in the vegetarian broth, fresh lemon juice, and add the lemon zest. Use a spatula to scrape up any browned bits from the pan bottom to incorporate extra flavor into the sauce.
  5. Simmer and Thicken the Sauce: Bring the sauce to a simmer and let it reduce for 4 to 6 minutes until slightly thickened. In a small bowl, mix 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir this into the simmering sauce and cook for another 1 to 2 minutes until the sauce is spoonable but not overly thick. Stir in the drained capers.
  6. Finish the Dish: Return the tofu to the skillet, sprinkle chopped fresh parsley over, and spoon the sauce over the tofu pieces. Allow to simmer gently for 2 to 3 minutes to warm through and let the tofu absorb some of the sauce flavors.
  7. Season and Serve: Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice to preference. Serve the tofu piccata hot with extra sauce spooned over each serving, garnished with more fresh parsley if desired.

Notes

  • Use super-firm tofu for best texture and durability during pan-frying.
  • If vegetarian “chicken-style” broth is unavailable, substitute with vegetable broth.
  • The goal when thickening the sauce is a consistency that coats the back of a spoon, not a thick gravy.
  • Gently handle tofu to prevent breaking the pieces when flipping and serving.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Vegan

Find it online: https://allyumcooks.com/tofu-piccata-recipe/