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Tofu Piccata with Smothered Potatoes & Roasted Zucchini
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
460
FAT
15g
CARBOHYDRATES
50g
PROTEIN
33g

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INGREDIENTS

  1. 1 russet potato, cut into 6 wedges
  2. 1 lemon, zested and juiced (divided)
  3. 1 zucchini, cut into matchsticks
  4. 1 tbsp nutritional yeast
  5. 2 tsp cornstarch
  6. 2 tsp vegetable broth concentrate
  7. 1 organic extra firm tofu, patted dry and cut into 6 planks
  8. 2 tbsp vegan butter
  9. 1 shallot, peeled and thinly sliced
  10. 3 garlic cloves, peeled and thinly sliced
  11. 2 tbsp capers
  12. 0.25 oz parsley, leaves and tender stems chopped
  13. 3 tbsp olive oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Aluminum foil, Large nonstick skillet, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
460
FAT
15g
CARBOHYDRATES
50g
PROTEIN
33g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the potatoes and zucchini

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)

2
Mix the sauce

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)

3
Crisp the tofu

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)

4
Make the piccata sauce

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.

5
Serve

Divide tofu piccata between plates and add potatoes and roasted zucchini. Smother potatoes with sauce and sprinkle with parsley. Buon appetito!

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