7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I am experimenting with non-meat dishes. I love chicken piccata and decided to try it with tofu. It is great the first day, but 3 days later, it's heavenly.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. Defrost tofu in the refrigerator or a bowl of cold water.

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  • Slice tofu into 1/4- to 1/2-inch-thick pieces. Gently squeeze each slice to release water.

  • Whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.

  • Place bread crumbs in a bowl. Press each tofu piece into the bread crumbs until evenly coated.

  • Heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. Transfer tofu to a plate, reserving oil mixture in the skillet.

  • Cut artichoke hearts into small pieces. Add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. Bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

Cook's Notes:

Be sure to freeze the tofu. The tofu texture changes into a more meat-like texture after freezing.

You may also boil the tofu in water on the stove. This will also change the texture of the tofu into a more meaty texture. This also makes the process quicker if you do not defrost the tofu ahead of time. If you boil the tofu, cool it in cold water before slicing it. Proceed with the remainder of the recipe. Marinating the tofu is an essential step, and it helps disguise the tofu flavor.

Canned artichoke hearts can be used in place of marinated. Cracker crumbs can be used in place of bread crumbs. Chicken broth or wine can be used in place of the water.

Nutrition Facts

169 calories; 8.1 g total fat; 0 mg cholesterol; 446 mg sodium. 15.9 g carbohydrates; 10 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/07/2017
I used olives instead of capers and seasoned breadcrumbs. This is an awesome recipe! Read More
(2)

Most helpful critical review

Rating: 2 stars
02/26/2017
Make sure you back off on the caper brine and artichokes. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/15/2016
Great flavor! Piccata anything is always a favorite of mine but I can't say I'd ever had tofu piccata. I'm glad I tried this! I forgot to plan ahead so I ended up boiling the tofu instead of freezing. The recipe notes didn't say for how long so I went with 15 mins at a light simmer. I'd recommend marinating the tofu in the artichoke/caper liquid ahead of time for more flavor. Also once I added the tofu back in the pan the breading began falling off so next time I'll just set the tofu aside make the sauce then pour the sauce over top of the tofu. The sauce also didn't take 10 mins to thicken/reduce down more like 3-4. I'll be making this again! Read More
(6)
Rating: 4 stars
06/11/2018
We liked it very much. I doubled all wet ingredients so I d have more sauce and served it over angel hair. Was terrified but even better as a leftover the next day. Next time I ll make it a day ahead and reheat. Read More
(2)
Rating: 5 stars
01/07/2017
I used olives instead of capers and seasoned breadcrumbs. This is an awesome recipe! Read More
(2)
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Rating: 3 stars
08/22/2019
There seemed to be too much artichoke as it was pretty sour. The tofu was delicious though. I won’t be making this again. I will try other tofu dishes. Read More
Rating: 2 stars
02/26/2017
Make sure you back off on the caper brine and artichokes. Read More