Tofu Piccata

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.