by Holladay Allen
Native Foods Cafe
Oh man I love picatta.... lemony, capery, garlicky and delicious in a sauce you can pour over all sorts of stuff. I came across a gluten-free version, using chick pea flour instead of all-purpose, on the V-Word blog (which has a bunch of other recipes I am looking forward to making as well!) and whipped up an amazing picatta supper last Saturday night….. so here we go!
Tofu Picatta (Gluten-Free)
1 block of extra-firm tofu, drained, cut in half, then each half cut into 4 slices
Salt and pepper to taste
¼ cup chickpea flour
1 Tbsp. safflower oil
¼ cup dry Vegan white wine
3 cloves garlic, minced
1 cup low-sodium vegetable broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
2 Tbsp. Vegan buttery spread
6 or 7 Fresh lemon slices
Fresh parsley for garnish, chopped
Place the chick pea flour in a shallow dish and season with salt and pepper. Coat both sides of the tofu slices with the flour mixture.
Heat the oil in a large skillet (I used a large sauce pan) over medium-high heat. Sauté the tofu slices until they are browned and a bit crisp on both sides, about 4 minutes per side. Set the tofu aside.
Add the wine to the pan (it is safer to take the pan off the heat when you do this) and then add the minced garlic. Cook until the garlic is slightly browned and the wine is mostly evaporated, about 2 minutes.
Add the broth, lemon juice and the capers to the pan. Return the tofu to the pan and let them cook in the liquid for about a minute on each side. Set the tofu aside.
Add the Vegan buttery spread and the lemon slices to the pan to complete the sauce.
Serve with any vegetable, salad, bread, whatever! The sauce is where it’s at. I placed the tofu over fresh baby arugula and poured the picatta on top which wilted the arugula nicely…. And a side of garlic-smashed fingerling potatoes….. I can’t wait to make this again! As you can see....