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Lunch / Dinner

Tofu Piccata with Almonds

This Italian-inspired menu takes an old classic, often made with veal or chicken, and rethinks it as a meatless vegan menu. Using firm tofu, in place of meat, creates a lighter, healthier take, while also offering a satisfying amount of protein.


4 servings

Total Time

35 minutes

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Test Kitchen Tip

For the best texture, be sure to use extra-firm tofu. It holds up well during cooking and has the most meaty texture of all the types of tofu.


Season tofu cutlets with salt and pepper, then dredge in flour. Coat a nonstick skillet with nonstick spray, add oil, and heat over medium-high.

Cook cutlets 57 minutes on one side, then flip and cook 35 minutes more; transfer to a plate.

Deglaze pan with wine, then stir in garlic and shallots and cook until liquid is nearly evaporated, 2 minutes.

Stir in broth, lemon juice, and capers, bring sauce to a boil, and cook until reduced by half, 35 minutes.

Add butter to sauce, 1 Tbsp. at a time, then stir in almonds and lemon slices. Serve sauce over cutlets and sprinkle with parsley.


For the most appealing dish, cut tofu block into two triangles, then cut into thin slices, or “cutlets”.


Cook the cutlets until deep golden brown and crispy for the most satisfying texture and flavor.


Mount the sauce with butter, adding more only when the previous addition has emulsified.

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