Tofu Piccata on Zucchini Noodles · The Glow Up with Chef Stacey

Tofu Piccata on Zucchini Noodles

Tonight was my first night cooking in a week so I decided to make something I’ve been craving.

Tofu Piccata 💚🙌🏽

In a lightly oiled pan I seared off some cubes super firm tofu. I didn’t 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 sauté for a bit until the onions were translucent then I added about a cup of good white wine (make sure that’s 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 sautéed 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.

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