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lemon platter topped with pasta and crispy lemon tofu with caper lemon shallot sauce, fresh parsley, and lemon slices.

Vegan Tofu Piccata

This 30-minute Vegan Tofu Piccata is made with seasoned & pan-fried tofu and a creamy lemon caper sauce for the perfect lemon tofu recipe!
5 from 3 votes
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Course: Main Course, Vegetarian Lunch + Dinner
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Crispy Lemon Tofu

  • 14 ounces extra firm tofu sliced & pressed
  • ¼ cup all-purpose flour
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 2 Tablespoons vegan butter

Lemon Caper Sauce:

  • 2 Tablespoons vegan butter
  • 1 large shallot finely diced
  • 4 cloves garlic minced
  • ¾ cup vegetable broth
  • 2 Tablespoons lemon juice
  • 1.5 Tablespoons capers
  • salt & pepper to taste
  • 1 Tablespoon all purpose flour *optional, whisk in only if you want a thicker sauce
  • 2 Tablespoons fresh parsley optional, as garnish
  • 6 slices lemon optional, as garnish

Instructions

  • Cut the tofu into 6 cutlets and press between paper towels for about 5 minutes to remove excess moisture. While the tofu is being pressed, dice the shallots and mince the garlic. Set aside for later.
  • Mix together the flour, nutritional yeast, lemon zest, salt, pepper, and garlic powder in a bowl to make the flour coating. Then, dunk each tofu cutlet into the bowl, dredging them in the flour mix until they are coated on both sides. Set aside on a plate.
  • Melt 2 Tablespoons of vegan butter in a pan. Once the butter is warm and sizzling, dredge the tofu cutlets in the flour seasoning once more and then add to the pan.
  • Pan-fry the tofu for 3-5 minutes on each side until crispy and golden. Once crispy, remove from the pan and set aside on a plate.
  • Add the remaining 2 Tablespoons of vegan butter to the pan. Once melted, add in the finely chopped shallots and minced garlic. Saute for 2-3 minutes.
  • Next, add the vegetable broth to the pan and bring to a simmer. Once simmering, add in the lemon juice and capers and cook for an additional 2-3 minutes to thicken. Season with salt & pepper to your liking at this point. (If you desire a thicker sauce, whisk 1 Tablespoon of extra flour into the sauce. I only recommend this if you are not serving the tofu over pasta).
  • Turn off the heat and add the crispy tofu back to the pan, cooking in the warm sauce for another 1-2 minutes. I like to use a ladle to pour some of the sauce from the pan on top of the tofu cutlets at this time.
  • Remove the tofu from the pan, pour any remaining sauce on top of the cutlets, and top with fresh parsley. Serve and enjoy!

Notes

  • If you desire a thicker sauce, whisk 1 Tablespoon of extra flour into the sauce before adding the tofu back to the pan. I only recommend this if you are not serving the tofu over pasta as it makes the sauce much thicker.
  • The tofu piccata is best enjoyed right after making it, as the tofu will lose its crispiness after sitting in the sauce. However, it can be stored in a closed container in the fridge for 2-3 days and enjoyed warm.
  • this piccata is great enjoyed over pasta or alongside vegetables for a full meal.

Nutrition

Serving: 2pieces tofu with sauce (no pasta) | Calories: 288kcal | Carbohydrates: 20g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 1561mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!