Is anyone else amazed that Valentine’s Day is this coming weekend? The first six weeks of 2016 have flown by and, though I don’t really care much about the holiday, I feel unprepared for the fact that its approach is so soon.
Brian and I are not big Valentine’s Day people. At this point, I’d rather go out for dinner or a movie or something at my convenience than worry about getting chocolates or doing something special on The Day. Often, however, I make an effort to cook something special. For me, “special” and “fancy” food has always been somewhat affiliated with Italian food. Chicken Piccata is one of my favorite Italian-style dishes and for a long time, if it was on a menu I’d be guaranteed to order it.
Recently, I stumbled upon an article on Food52 titled “How to Piccata Anything“. I don’t know if making tofu piccata had crossed my mind before, but I had tofu in the fridge and was really excited about the idea of creating my own tofu piccata recipe. I tried it out last weekend and I am so excited to share the results. Not only was it delicious (as piccata always is), but it was simpler than I remembered, didn’t take long at all and mostly used ingredients I already had on hand. I even went so far as to skip the white wine (because I’m cheap) and the result was still fantastic. Tofu Piccata is definitely going to be on my regular recipe rotation. If you’re looking for a meat-free Valentine’s Day meal for your special someone, this may be just the thing to try.
- 16 ounces extra firm tofu pressed
- 3/4 cups flour
- 1/8 teaspoon each of salt and pepper
- extra virgin olive oil
- 1/2 of an onion finely diced
- 3 tablespoons butter or olive oil
- 1 cup vegetable broth
- juice from 2 lemons
- 4 tablespoons capers more or less, to taste
- optional: 1-2 splashes white wine
- spaghetti for serving
- Slice the tofu into 1/4 inch slices. Put the flour into a medium bowl, add the salt and pepper and mix to combine. Dredge the tofu in the flour mixture.
- Coat the bottom of a large skillet with olive oil. Heat over medium high heat. When the oil is hot and shiny, cook the tofu slices until their lightly browned and crispy, about 3 minutes per side. Remove the tofu slices from the pan and place them on a paper towel lined plate. You may need to do this in batches.
- If making pasta, begin boiling the water and cook according to package directions.
- While the tofu is cooking, start the sauce. In another pan, melt the butter (or heat the olive oil) over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the vegetable broth and capers. Simmer for 5 more minutes, stirring occasionally. Mix in the lemon juice.
- To serve, top a portion of spaghetti with slices of tofu. Pour 1/4 of the sauce over top of the pasta and tofu.
PS. I finally bought lighting for my photography and I’m so excited about how my photos look! Stay tuned for more photographic improvements as I learn how to use the new equipment.