Name: Tofu piccata
Total time: 25 min
Yield: Serves 2
Ingredients: 280g block extra-firm tofu drained and patted dry; 40g gram flour; 3½ tbsp olive oil; 1 lemon ½ sliced, ½ juiced to make 1 tbsp; 1 clove garlic crushed; 120ml vegan dry white wine; 80ml vegetable stock; 1 tbsp capers drained; 160g long-stemmed broccoli; 160g green beans trimmed; ½ a small bunch flat-leaf parsley roughly chopped

280g block extra-firm tofu
drained and patted dry
40g gram flour
3½ tbsp olive oil
1 lemon
½ sliced, ½ juiced to make 1 tbsp
1 clove garlic
crushed
120ml vegan dry white wine
80ml vegetable stock
1 tbsp capers
drained
160g long-stemmed broccoli
160g green beans
trimmed
½ a small bunch flat-leaf parsley
roughly chopped

Method

step 1
Bring a large pan of salted water to the boil and heat the oven to 110C/fan 90C/gas ¼.
step 2
Cut the tofu width-wise into 8 slices and season. Put the gram flour on a plate and season lightly. Coat the tofu in the flour, shaking off any excess.
step 3
Heat 2½ tbsp of oil in a large frying pan over a medium-high heat. Once hot, add the tofu along with the lemon slices. Cook for 2-3 minutes on each side until the tofu and lemon are lightly browned and the tofu is a little crispy. Transfer everything to a plate and put in the oven to keep warm.
step 4
Add the garlic to the pan and cook for 30 seconds until just fragrant. Pour in the wine and bring to the boil, scraping the bottom of the pan to loosen any brown bits. Cook for 2 minutes until reduced by roughly two-thirds. Add the stock, cooking until reduced by a third. Remove from the heat and whisk in the remaining olive oil, capers and lemon juice. Season to taste.
step 5
While making the sauce, cook the broccoli and green beans in the pan of boiling water for 3 minutes and then drain. Arrange the broccoli and beans on a serving plate along with the tofu and lemon slices, and pour over the sauce from the pan. Serve with the parsley scattered over.