Tofupiccata Recipes

TOFU PICCATA

Steps:

• Preheat the oven to 275F.
• Cut the lemon into very thin rounds, discarding the seeds, and set aside.
• Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
• Put the flour into a shallow bowl.
• Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
• Transfer the tofu slices to a platter and set aside.
• Heat the oil in a large skillet over medium-high heat.
• Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
• Place the tofu slices on a baking sheet and keep warm in the oven.
• Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
• Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
• Stir in the lemon slices, capers, and parsley and simmer until hot.
• Stir in the butter, if using, to enrich the sauce.
• Arrange the tofu on a serving platter or individual plates.
• Pour the sauce over the tofu and serve at once.

TERESA'S VEAL -OR-CHICKEN PICCATA

Steps:

• Dust veal/chicken with flour.
• Season with salt/pepper.
• Saute in oil until lightly browned (2-3 minutes).
• Remove meat from pan and keep warm.
• Add garlic, saute 1 minute.
• Add broth and wine, bring to a boil.
• Reduce to 1/3 cup.
• Stir in capers and lemon slices.
• Return to boil and add butter and parsley.
• Add meat back to pan and warm through.
• Serve with pasta or rice-garnish with parsley and lemon slices if desired.

TOFU TIKKA MASALA RECIPE BY TASTY

Steps:

• Remove tofu from packaging and drain.
• Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
• Slice the tofu into bite-sized pieces.
• Combine the marinade ingredients in a bowl then add the tofu.
• Mix until evenly coated. Cover and refrigerate for at least 1 hour.
• Preheat oven to 425°F (220°C)
• Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
• Bake for about 15 minutes, until slightly dark brown on the edges.
• Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
• Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
• Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
• Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
• Serve with rice and naan bread.
• Enjoy!