Lemon, butter, pepper and capers give this tofu picatta dish a fresh, tart, springtime flavor. It was featured at our April dinner at Morningstar. Together with steamed asparagus and oven roasted rosemary potatoes, and an organic salad from our AMURTEL Bio Garden, it was a lovely introduction to spring!
- 1 block of plain, unsalted tofu, cut into square slices
- 1/2 cup chickpea flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- olive oil
- 1/2 lemon, thinly sliced without seeds
- 1 cup vegetable broth or water
- 2 tablespoons capers
- 1 tablespoons ground pine nuts
- 1 tablespoons parmesan
- 1 finely chopped parsley
Drain and press out excess water from the tofu. Combine 1/2 teaspoon of salt, 1/2 teaspoon pepper and a dash of asafoetida (or to taste) with chickpea flour and then coat the pieces of tofu in the flour mixture.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet. Add about 1/4 teaspoon asafoetida. Pan fry the tofu until golden brown and then remove.
In a clean skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil. Add 1/4 teaspoon of asafoetida, and the sliced lemons. Allow the lemons to cook. Add the vegetable broth or water, capers and ground pine nuts (sunflower seeds also work). Add salt and pepper to taste. Add the cooked tofu and then add parmesan and garnish with parsley.