Yield: 4
Vegan Chicken Piccata
This Vegan Chicken Piccata is a delicious and satisfying plant-based version of the traditional Italian dish, with all the tangy and savory flavors you'd expect.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 16- ounce block super-firm tofu OR 10 ounces Vegan chicken cutlets see note
- Salt and black pepper to taste
- 1/3 cup 45 g all purpose flour (or gluten-free blend)
- 4 tablespoons vegan butter divided
- 2 tablespoons olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 tablespoon capers drained
- 1 cup imitation “chicken” broth
- 1 tablespoon arrowroot powder or 2 teaspoons cornstarch*
- Juice of 1 lemon about 2 teaspoons tablespoon
- ½-1 Lemon sliced (or up to 1 tsp lemon zest)
- Chopped parsley for garnish
- 2 cups of cooked pasta (I prefer Chickpea Pasta)
Instructions
- Prep: Place the flour on a wide plate.
- Tofu: carefully cut the tofu block into four pieces; I prefer to cut it in 4 thin layers. Sprinkle salt (I used 1 teaspoon) and pepper over both sides of each tofu piece, then dredge in flour and shake off any excess. Discard any remaining flour.
- Another option is to use frozen “Chicken” such as Gardein brand.: Cutlets should be thawed completely. Dredge in flour, then shake off any excess. Discard any remaining flour.
- Fry the “Chicken”: Heat Add 2 tablespoons butter and 2 tablespoons olive oil to a large skillet or pan over medium-high heat and swirl together. Once the butter has melted and begins to bubble, add the tofu or “chicken” and fry for 2 1/2 to 3 minutes per side, or until golden. Remove from the pan and set aside on a paper towel-lined plate.
- Reduce to medium heat and add the shallot. Sauté for 1 minute, then add the garlic and capers and sauté for an additional minute.
- Make the Pan Sauce: Add the broth to the pan and simmer for 2 to 3 minutes. Dissolve the arrowroot powder in water, then add and simmer for an additional 1 to 2 minutes, until thick and glossy.
- Reduce the heat to low and stir in the remaining 1 tablespoon of butter, lemon juice, lemon wedges, and salt to taste. Add the tofu or “chicken” back to the pan and let sit until warmed. Turn off the heat and sprinkle with parsley.
- Serve warm, over your favorite pasta (I recommend chickpea pasta) topped with the remaining pan sauce. This recipe is best served fresh; if you plan to have leftovers, do not add those cutlets back into the sauce and reheat both the tofu/“chicken” and sauce separately to prevent it from getting soggy. Enjoy leftovers within 3 days of making and store in the refrigerator.
Notes
Tofu: make sure you use super firm or high protein tofu, not extra firm. This tofu holds up well to frying and won't fall apart. You can try to make this dish with extra firm tofu, but i would press it very well first.
