• 14 ounces extra firm tofu sliced & pressed
  • ¼ cup all-purpose flour
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 2 Tablespoons vegan butter

Lemon Caper Sauce:

  • 2 Tablespoons vegan butter
  • 1 large shallot finely diced
  • 4 cloves garlic minced
  • ¾ cup vegetable broth
  • 2 Tablespoons lemon juice
  • 1.5 Tablespoons capers
  • salt & pepper to taste
  • 1 Tablespoon all purpose flour *optional, whisk in only if you want a thicker sauce
  • 2 Tablespoons fresh parsley optional, as garnish
  • 6 slices lemon optional, as garnish


Cut the tofu into 6 cutlets and press between paper towels for about 5 minutes to remove excess moisture. While the tofu is being pressed, dice the shallots and mince the garlic. Set aside for later.
Mix together the flour, nutritional yeast, lemon zest, salt, pepper, and garlic powder in a bowl to make the flour coating. Then, dunk each tofu cutlet into the bowl, dredging them in the flour mix until they are coated on both sides. Set aside on a plate.
Melt 2 Tablespoons of vegan butter in a pan. Once the butter is warm and sizzling, dredge the tofu cutlets in the flour seasoning once more and then add to the pan.
Pan-fry the tofu for 3-5 minutes on each side until crispy and golden. Once crispy, remove from the pan and set aside on a plate.
Add the remaining 2 Tablespoons of vegan butter to the pan. Once melted, add in the finely chopped shallots and minced garlic. Saute for 2-3 minutes.
Next, add the vegetable broth to the pan and bring to a simmer. Once simmering, add in the lemon juice and capers and cook for an additional 2-3 minutes to thicken. Season with salt & pepper to your liking at this point. (If you desire a thicker sauce, whisk 1 Tablespoon of extra flour into the sauce. I only recommend this if you are not serving the tofu over pasta).
Turn off the heat and add the crispy tofu back to the pan, cooking in the warm sauce for another 1-2 minutes. I like to use a ladle to pour some of the sauce from the pan on top of the tofu cutlets at this time.
Remove the tofu from the pan, pour any remaining sauce on top of the cutlets, and top with fresh parsley. Serve and enjoy!


If you desire a thicker sauce, whisk 1 Tablespoon of extra flour into the sauce before adding the tofu back to the pan. I only recommend this if you are not serving the tofu over pasta as it makes the sauce much thicker.
The tofu piccata is best enjoyed right after making it, as the tofu will lose its crispiness after sitting in the sauce. However, it can be stored in a closed container in the fridge for 2-3 days and enjoyed warm.
this piccata is great enjoyed over pasta or alongside vegetables for a full meal.


Serving: 2pieces tofu with sauce (no pasta) | Calories: 288kcal | Carbohydrates: 20g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 1561mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 3mg