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Crisp, pan-seared tofu is cloaked in a silky, buttery lemon-caper sauce that’s bright, briny, and zesty. Simple yet elegant, it’s perfect over pasta, potatoes, or rice to catch every drop.
Season both sides of the tofu slabs with the sea salt and black pepper.
In a shallow bowl, whisk together the all-purpose flour and 2 tablespoons cornstarch. Dredge the tofu lightly, shaking off any excess, and set aside.
Heat the olive oil in a large skillet over medium heat, then add 1 tablespoon of the vegan butter and let it melt.
Add the tofu in a single layer and cook, undisturbed, until deeply golden and it releases easily from the pan, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate.
Reduce heat to medium-low and add the remaining 1 1/2 tablespoons vegan butter to the skillet.
Add the shallot and cook until softened and fragrant, about 2 minutes. Add the garlic and cook for about 30 seconds, just until aromatic.
Stir in the broth, lemon juice, and lemon zest, scraping up any browned bits. Bring to a simmer and cook 4 to 6 minutes, until slightly reduced.
In a small bowl, mix the remaining 1/2 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir it into the sauce and cook 1 to 2 minutes, until lightly thickened and spoonable.
Stir in the capers.
Return the tofu to the skillet and add the parsley. Spoon sauce over the tofu and simmer gently 2 to 3 minutes, until warmed through and lightly infused.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot with extra sauce spooned over each portion.
This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.
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