with Garlic Roasted Broccoli & Zucchini Noodles
Piccata is a classic dish that brings briny capers, bright lemon, and fresh garlic together with warm butter. To lighten the meal up, we exchanged starchy pasta for fresh zucchini noodles. If you have a spiralizer or mandoline, this is the perfect time to use it, but otherwise, it’s quick to cut the zoodles by hand!
- 6 cloves garlic
- 1 shallot
- 2 zucchini
- 15.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
- 1 lemon
- 2 tbsp capers
- 2 tbsp white balsamic vinegar
- 2 tsp vegetable broth concentrate
- 6 oz broccoli florets
- 2 tbsp vegan butter
- ¼ oz fresh basil
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
Preheat the oven to 400°F. Peel and smash the garlic with the side of the knife. Peel and mince the shallot. Trim the zucchini and slice lengthwise into ¼ inch thick planks. Stack and cut the planks into thin strips to make zucchini noodles or zoodles. Drain the tofu, pay dry with paper towels, and cut into 1 inch cubes. Halve the lemon.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the cubed tofu and cook, tossing frequently, until crispy on all sides, about 3 to 5 minutes. Sprinkle with salt and transfer to a paper-towel-lined plate. Add another 1 tbsp olive oil to the skillet along with the smashed garlic and minced shallot. Reduce heat to low and cook until lightly browned, about 1 minute.
Add the capers, white balsamic vinegar, and juice from the lemon. Sprinkle with salt and pepper, then add the vegetable broth concentrate and ½ cup water. Bring to a boil and reduce heat to a simmer. Cook the sauce until thickened, about 2 to 4 minutes.
Add the broccoli florets to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast broccoli in the oven until browned and crisp in places, about 6 to 8 minutes.
Add the zoodles to the skillet and cook until bright green and just tender, about 2 to 3 minutes. Stir in the crispy tofu and butter and season tofu piccata with salt.
Hand-tear the basil leaves. Divide the tofu piccata between large bowls and top with torn basil. Serve with roasted broccoli.