• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large lemon,peeled & white pith removed

  2. 1/2 cup flour

  3. 1 LB extra firm tofu ,cut into 1/4 inch slices 2 tbls. olive oil

  4. 1/3 cup dry white wine

  5. 4 ounces white button mushrooms ,thinly sliced

  6. 2 tbls. capers ,drained

  7. 2 tbls. fresh parsley ,minced

  8. 2 tbls. butter or soy margarine

  9. salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 275.

  2. Cut lemon into very thin slices,discarding seeds,set aside Drain tofu,wrap in paper towels and press for about 10 minutes.

  3. Put flour into shallow bowl.Season tofu with salt and pepper,dredge in flour,tapping off excess.Transfer the tofu to a plate and set aside.

  4. Heat oil in a large skillet over medium high heat.Add tofu,in batches and cook turning once,until golden brown,about 2 minutes.

  5. Place tofu on a baking sheet and keep warm in pre-heated oven.

  6. Deglaze skillet with the wine,scarping any brown bits from bottom.Add mushrooms,stirring a few times,until slightly softened.

  7. Stir in lemon slices,capers and parsley simmer until hot.Add butter,stir to combine.

  8. Arrange tofu on serving platter,pour sauce over tofu serve at once.Granish with some chopped parsley if desired.


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