Tofu Piccata
with Smothered Potatoes & Roasted Zucchini
Piccata is an Italian classic typically consisting of thin, pan-fried veal or chicken cutlets, served in a lemon-butter sauce with capers. Capers are tiny, unopened flower buds, pickled in brine or vinegar. These salty flavor bombs help brighten the sauce and contrast the starchy roasted potatoes in our tofu-based version of the dish.
INGREDIENTS
- 1 russet potato, cut into 6 wedges
- 1 lemon (divided), zested and juiced
- 1 zucchini, cut into 4-inch long sticks
- 1 tbsp nutritional yeast
- 2 tsp cornstarch
- 2 tsp vegetable broth concentrate
- 10 oz organic extra firm tofu, patted dry and cut into 6 planks
- 2 tbsp vegan butter
- 1 shallot, peeled and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- 2 tbsp capers
- 0.25 oz parsley, leaves and tender stems chopped
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Combine potatoes, lemon zest, 1 tbsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. Roast until potatoes are starting to brown, 15 minutes. Remove sheet from oven. On other side of sheet, combine zucchini, 1 tbsp olive oil, nutritional yeast, and a pinch of salt and pepper and toss. Roast until potatoes and zucchini are golden brown, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil, 2 tbsp olive oil)
Stir together cornstarch, broth concentrate, lemon juice, and 1 cup hot water in medium bowl and set aside. (4-serving meal: use 4 tsp cornstarch, 2 cups water)
Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add tofu and cook until browned and crisp, 2 to 5 minutes per side. Transfer to plate and cover to keep warm. Wipe skillet clean. (4-serving meal: use 2 tbsp olive oil)
Heat butter in same skillet over medium heat. Add shallot, garlic, and a pinch of salt and pepper. Cook until soft and fragrant, 2 to 3 minutes. Stir in broth and bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Stir in capers. Add crispy tofu and simmer until warmed through, 1 to 2 minutes.
Divide tofu piccata between plates and add potatoes and roasted zucchini. Smother potatoes with sauce and sprinkle with parsley. Buon appetito!
SIMILAR RECIPES
Lemon Pepper Tofu with Za’atar White Bean Purée & Caper Vinaigrette
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Greek Butter Beans with Lemon Potatoes & Tzatziki
Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter
