A delicious alternative to a classic Italian dish, that is also gluten free and vegan! This dish is all about the sauce, so you can replace any veggies or meat substitutes and make a piccata with them. I use tofu because it takes on the flavors of the lemon and white wine beautifully. Mushrooms add a nice texture and pair well with the sauce.
|Tofu & Mushroom Piccata|
Tofu & Mushroom Piccata
gluten free, nut free, vegan
1 package extra firm tofu, drained
1 cup mushrooms, quartered
½ cup cornstarch (i recommend finding a cornstarch labeled non GMO if possible)
¼ cup nutritional yeast
Juice & zest of 1 lemon about ⅓ cup lemon juice
¼ dry white wine
¼ cup capers, drained
¼ cup olive oil
2 Tbsp of margarine, or lightly salted olive oil
sea salt & black pepper to taste
fresh parsley and red pepper flakes for garnish
Preheat oven 200º F.
Cut tofu into ½ inch thick slices. Lay slices flat on a paper towel, and another paper towel on top of them. Press to absorb as much moisture as you can. Set aside.
In a bowl, mix together cornstarch, nutritional yeast, salt & pepper. Set aside 2 Tbsp of the mixture for the sauce. Dredge the slices of tofu and mushrooms in the remainder of the mixture in the bowl. Coat well, and set aside.
Heat oil in a nonstick pan on medium-high. Dredge the tofu a second time in the cornstarch mixture, and add to the hot pan. Add mushrooms. Fry the tofu on each side 3-5 minutes, until everything is golden brown. Remove tofu & mushrooms from pan (leaving some oil in the pan) and keep warm on a cookie sheet or piece of foil in the oven while you make the sauce.
While the pan is still hot, add the 2 Tbsp of cornstarch mixture, add the lemon juice, zest, wine and capers. Stir with a soft spatula until it thickens. Remove from heat, and swirl in the margarine.
Drizzle sauce onto the tofu & mushrooms. Garnish with parsley and red pepper flakes.
Excellent served over rice or pasta.