Tangy Vegan Tofu Piccata is an easy entree that doesn’t look or taste like it was easy to make. You can make the tofu in the oven or in the air fryer while you prepare the citrusy sauce.
When you first glance at the ingredients for this vegan Tofu Piccata recipe, it is going to look like a LOT of things, but do not panic! If you look closely, you’ll see that the total number of ingredients is totally manageable.
The sauce ingredients are exactly the same as the marinade, but it adds vegetable broth for volume, cornstarch to thicken, and capers for some extra zing.
You actually only need nine ingredients to make this recipe.
The cooking method is the same one that I use for my trusty Panko Tofu recipe. But you don’t need an air fryer to make your Tofu Piccata. I have included oven directions, as well. You do you!
Panko might seem like an odd choice for a piccata recipe, but hear me out, y’all. I wanted a coating that would give you a nice, satisfying crunch, since normally piccata is pan fried, not baked or air fried.
My original idea was to use Italian breadcrumbs, and you’re certainly welcome to do that. I shifted to panko, though, because it is so hard to find vegan breadcrumbs at the store, and I didn’t want you guys to have to make breadcrumbs from scratch. It just felt like unnecessary steps, when the panko gives the texture you want, and the sauce and marinade for the Tofu Piccata are already so flavorful.
And – let’s be real – this recipe is all about that SAUCE.
Serving Your Tofu Piccata
I like to dish this up over noodles with a side of steamed broccoli. You can prep and cook the noodles and broccoli while the tofu is marinating and cooking, so everything is ready at the same time. Easy peasy, lemon squeezy!
To serve your tofu, top with lemon rounds and a little bit of parsley for garnish, then add a couple of tablespoons of that lemony piccata sauce.
- ¼ cup fresh lemon juice
- 2 tablespoons parsley
- 1 clove garlic
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 block extra firm tofu pressed and cut into 8 rectangular cutlets
- ½ cup vegan mayo
- 1 cup panko breadcrumbs OR vegan breadcrumbs, if you can find them or want to make your own
- ¼ cup lemon juice
- 1 cup vegetable broth
- 2 tablespoons parsley
- 1 clove garlic
- 2 teaspoons potato starch or cornstarch
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons capers
- 1 lemon sliced into rounds
- If you're baking the tofu, preheat the oven to 425F. No need to preheat the air fryer.
- Combine all of the marinade ingredients in your blender or food processor. Puree until you have a pretty smooth mix. In a shallow bowl or on a large plate, cover the tofu with the marinade. Set aside to marinate for 15-30 minutes
- Measure the vegan mayo into a shallow bowl and the panko in another shallow bowl. Dredge each tofu piece first in the mayo, then in the panko, making sure to get a nice, even coating.
- For the Oven: Arrange the tofu on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake for 20 more minutes.
- For the Air Fryer: Arrange the pieces in a single layer in your air fryer basket. You may need to air fry these in two batches, if you can't fit all 8 cutlets in your basket in a single layer without overcrowding them - that will depend on the size of your basket. You can also use a rack, if you have one. Cook on 370 for 20 minutes, shaking the cutlets gently after 10 minutes, to prevent sticking. Repeat with the second batch, if needed.
- While the tofu cooks, combine all of the sauce ingredients except the capers in your blender or food processor. Puree until smooth, then stir in the capers.
- Pour the sauce into a small saucepan. Bring to a boil, then reduce the heat and simmer, stirring for about 5-7 minutes, until it thickens.
- To serve, spoon a couple of tablespoons of the sauce over the tofu and garnish with a lemon round and a parsley sprig.
A version of this post originally published at Glue & Glitter – Simple Vegan Recipes. Republished here with permission.
