Tofu and Mushroom Piccata - Recipelink.com

Featured Cookbook

Tempeh Cacciatore
Tofu and Mushroom Piccata
Biryani Vegetables

Book Description

This book will change the way people think about vegetarian food, a cuisine not usually associated with indulgence. Robin Robertson has developed 275 recipes for mouthwatering, soul-satisfying dishes that feed the hunger without the meat.

... (more)

The Vegetarian Meat and Potatoes Cookbook

Authors: Robin Robertson

Date: March 2002

ISBN: 1558322051

Publisher: Harvard Common Press

Paperback

ORDER/INFO

Tofu and Mushroom Piccata
Recipe from: The Vegetarian Meat and Potatoes Cookbook
by Robin Robertson
Cookbook Heaven at Recipelink.com

This easy and elegant entree is one of my favorite ways to prepare tofu. The fresh, clean taste of lemons permeates the tofu and mushrooms for a delicate yet bold flavor that goes well with potatoes or rice. Lightly sauteed spinach or steamed and sauteed green beans make a good accompaniment.

Servings: 4

1 large lemon, peeled and white pith removed
1/2 cup all-purpose flour
1 pound extra-firm tofu, cut into 1/4-inch- thick slices
Salt and freshly ground black pepper
2 tablespoons olive oil
1/3 cup dry white wine
4 ounces white button mushrooms, thinly sliced
2 tablespoons capers, drained
2 tablespoons minced fresh parsley leaves
2 tablespoons butter or soy margarine (optional)

Preheat the oven to 275 degrees. Cut the lemon into very thin rounds, discarding the seeds, and set aside.
Put the flour in 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 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.

More From This Book: