Recipe: Tofu and Mushroom Piccata

[Guest guest]

I made this recipe and we had it for lunch with a salad and brown rice. I made

some minor

changes, as noted, and halved the recipe since it was for 2 and I wasn't sure

how it would

keep for another day (we hate leftovers and tend to gobble them up before they

get to be

left!). Granting that it's difficult to halve a small recipe and have it turn

out, I found this

very good. We agreed that we'd have it again.

 

Best, Pat

---

TOFU AND MUSHROON PICCATA

 

(Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson

(Harvard

Common Press, 2002). Posted on the www.care2.com site)

 

INGREDIENTS

 

1 large lemon, peeled and white pith removed

1/2 cup all-purpose flour [i used wholewheat - all I had]

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 [no wine :-( so used water to deglaze pan]

4 ounces white button mushrooms, thinly sliced

2 tablespoons capers, drained

2 tablespoons minced fresh parsley leaves

2 tablespoons butter or soy margarine (optional) [i skipped this]

 

1. Preheat the oven to 275F. Cut the lemon into very thin rounds, discarding the

seeds,

and set aside.

 

2. 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.

 

3. 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.

 

4. 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.

 

5. Arrange the tofu on a serving platter or individual plates. Pour the sauce

over the tofu

and serve at once.

 

Serves 4.

-----

[Guest guest]

You did beat me!! :-p Good to know it was yummy though!

[Guest guest]

> You did beat me!! :-p Good to know it was yummy though!

 

Sorry, hon! It wasn't competitive, it was just that I was thinking of something

for lunch,

saw the tofu, etc., and thought Why Not. Let me know what you think. I think I

overdid the

lemon a tad, but it's hard to figure out on a half recipe. Dh thought the lemon

just right,

so no change for him for next time.

 

I don't usually do these tofu 'cutlet' types of recipes - tried them a couple of

times way

back when and disliked them. Silly me!!! So I've resurrected Leah Leneman's _The

Tofu

Cookbook_ (Yeah, I know I said that before, but just for her soup recipes) and

dh and I are

both searching for things we've never tried rather than looking for what we

remember was

good. Shall report back with anything great!

 

Let me know if you try the Tofu And Mushroom Piccata -

 

love, pat

[Guest guest]

> Sorry, hon! It wasn't competitive, it was just that I was thinking

> of something for lunch, saw the tofu, etc., and thought Why Not.

 

I didn't think so - was just teasing! :-)

 

> Let me know what you think. I think I overdid the

> lemon a tad, but it's hard to figure out on a half recipe. Dh

> thought the lemon just right, so no change for him for next time.

 

I like lemony, so I'll probably go full strength.

 

> I don't usually do these tofu 'cutlet' types of recipes - tried them

> a couple of times way back when and disliked them. Silly me!!! So

> I've resurrected Leah Leneman's _The Tofu Cookbook_ (Yeah, I know I

> said that before, but just for her soup recipes) and dh and I are

> both searching for things we've never tried rather than looking for

> what we remember was good. Shall report back with anything great!

 

Please do!

 

> Let me know if you try the Tofu And Mushroom Piccata -

 

Will do. Hope to have it this week some time.