Ingredients

Tofu Marinade

• 2 cups low sodium vegetable broth
• 2 tablespoons caper brine
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• fresh cracked pepper
• 1 block extra firm tofu, pressed

Tofu Piccata

• 1/2 cup flour, for dredging
• 1 teaspoon salt
• fresh cracked pepper
• 6 tablespoons vegan butter, divided
• 4 tablespoons olive oil, divided
• 4 cloves garlic, thinly sliced
• 3/4 cup low sodium vegetable broth
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup capers
• 1 1/2 tablespoons fresh parsley, roughly chopped
• a few lemon slices for garnish

Directions

For the marinade:

1. Add all ingredients to a shallow dish and whisk.
2. Slice tofu in half and then slice each of those pieces length-wise, so you end up with 10-12 thin squares.
3. Set the tofu in the mixture and allow to marinate for several hours.

For the tofu piccata:

1. Preheat your oven to 170 degrees.
2. In a shallow dish, whisk together flour, salt, and pepper. Coat each slice of tofu in the flour mixture. Knock off any excess and set aside.
3. In a large skillet, heat up 2 tablespoons of your butter and 2 tablespoons of your oil. When it starts to sizzle, set half of your tofu in (or as many as your skillet can handle without getting crowded). Cook until golden brown on both sides. Remove from heat and set on a plate covered in paper towel. Stick in the oven to keep hot until serving.
4. Add 2 tablespoons of butter and the last 2 tablespoons of olive oil to the pan and then add the rest of your tofu. Cook until golden brown on both sides. Transfer to the plate and pop in the oven.
5. Add the sliced garlic to the pan. Let cook for about 20 seconds (any longer and it will burn).
6. Pour in vegetable broth and lemon juice. Simmer for about 5 minutes.
7. Add capers and whisk in the last 2 tablespoons of butter. Your sauce will thicken up a bit. Set the tofu back into the pan. Add your lemon slices and sprinkle with parsley. Serve over pasta or rice.
8. Enjoy!