Recipe: Tofu and Mushroom Piccata

TOFU AND MUSHROOM PICCATA

1 large lemon, peeled, white pith off
1/2 cup all-purpose flour
1 pound extra-firm tofu, cut in 1/4-inch thick slices
Salt and freshly ground pepper (to taste)
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)
Hot cooked potatoes or rice (optional, for serving)

Preheat oven to 275 degrees F.

Cut lemon (remove all white pith from the peeled lemon) into very thin rounds; discard seeds and set aside.

Put flour in shallow bowl. Season tofu with salt and pepper and dredge in flour, tapping off any excess. Transfer tofu slices to a platter and set aside.

Heat oil in large skillet over medium-high heat. Add tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total. Place tofu slices on a baking sheet and keep warm in oven.

Deglaze skillet with wine, scraping up any browned bits from the bottom. Add mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes. Stir in lemon slices, capers and parsley and simmer until hot. If you're using butter, stir it in now to enrich sauce.

TO SERVE:
Arrange tofu on a serving platter or individual plates. Pour sauce over tofu and serve at once. Goes well with potatoes or rice.

Makes 4 servings
Source: The Vegetarian Meat and Potatoes Cookbook by Robin Robertson