Tofu Piccata with Garlicky Zucchini Noodles

For the best texture, use extra-firm tofu. It holds up well during cooking and has the most meaty texture of all types of tofu.
Prior to cooking the tofu, place paper towel on a plate and soak up the water from the tofu.


  • 14 oz extra firm tofu, seasoned with salt and pepper
  • 2 Tbsp all purpose flour
  • 2 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 1/2 cup vegetable broth
  • 2 Tbsp fresh lemon
  • 1 Tbsp capers
  • 3 Tbsp unsalted butter
  • 1 lemon thinly sliced
  • Dash fresh parsley


  • Dredge tofu in flour, heat oil in a large nonstick skillet over medium-high heat
  • Sauté tofu until golden brown, 5-7 minutes on both sides. Side aside
  • Stir in garlic, broth, lemon juice, and capers. Bring to a boil and cook until reduced by half.
  • Whisk in butter, and lemon slices. Serve with sauce and sprinkle with parsley.
  • Delicious side option Garlickly Zucchini Noodles.

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