Vegan "Chicken" Piccata
By Caitlin Shoemaker · frommybowl.com
Crispy pan-fried tofu or vegan cutlets in a bright lemon-caper pan sauce with caramelized shallots and garlic.
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| prepPlace flour on a wide plate | |||||
| 1 16-oz / 450 g block super-firm tofu or 280 g vegan chicken cutlets | Season & dredge tofu or cutlets | Fry 2½–3 min per side until golden | Return tofu, warm through, top with parsley | ||
| Salt (to taste) | |||||
| Black pepper (to taste) | |||||
| 45 g all-purpose flour (or gluten-free blend) | |||||
| 2 tablespoons vegan butter (for frying) | |||||
| 30 ml olive oil | |||||
| 1 shallot, minced | Sauté shallot 1 min, add garlic & capers 1 min | Simmer broth 2–3 min | Stir in slurry, simmer 1–2 min until glossy | Reduce heat, stir in butter, lemon juice & slices, salt | |
| 2 cloves garlic, minced | |||||
| 1 tablespoon capers, drained | |||||
| 240 ml imitation "chicken" broth | |||||
| 1 tablespoon arrowroot powder (or 2 teaspoons cornstarch) | Dissolve arrowroot in water | ||||
| 1 tablespoon vegan butter (remaining) | |||||
| Juice of 1 lemon (about 1–2 tablespoons / 15–30 ml) | |||||
| 1/2–1 lemon, sliced (or up to 1 tsp lemon zest) | |||||
| Chopped parsley (for garnish) | |||||
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