Tofu Piccata on Zucchini Noodles
Tonight was my first night cooking in a week so I decided to make something Iβve been craving. Tofu Piccata πππ½ In a lightly oiled pan I seared off some cubes super firm tofu. I didnβt press or season first, no need for this. Once it was golden I added a few pads of vegan butter, plenty of crushed garlic, a few tablespoons of capers, sea salt, fresh cracked pepper and finely diced onion. I let that sautΓ© for a bit until the onions were translucent then I added about a cup of good white wine (make sure thatβs vegan as well because they are not generally). I cooked off the wine then added another pad of butter and some olive oil to give it a glossy finish. I served it over zucchini noodles. They are pretty straight forward I just spiral them then salt and let them rest for 15/20 minutes to draw out the moisture. Squeeze out the liquid then sautΓ©ed in the same pan I made the sauce until al dente. I also made a vegan Ceasar salad and some roasted cauliflower to go along with this. My Ceasar dressing: Soaked raw cashews, Dijon, capers + the brine, vegan Worcestershire, cracked pepper, lemon juice and olive oil with a bit of follow your heart vegan parm.