On the blog this week - one of the staff's favorite recipes, Tofu Picatta!
Why is this dish so amazing? First - it's packed with Vitamin C, and you can tell. Tart, salty, briny and green (because of all the parsley!) it's a gorgeous way to feed your body the C it needs. It's also amazing because of the copious amounts of parsley it's festooned with - flat leaf preferred, please.
And! Since this IS such a punchy sauce - this is an easy way to stretch your dollars with the starch of your choice. Rice, pasta, polenta, mashed potato or cauliflower - it's up to you!
Bonus: Chef Julia made this for her pals at Cotton Branch Animal Sanctuary a few weeks back, so if you'd like to watch her how-to, it's right here!
6 tbsp EVOO, divided
6 cloves garlic, minced
1 1/2 cups lemon juice
1/4 cup caper juice
1/2 cup capers
1 cup well-flavored vegetable stock, divided
1/4 cup parsley, minced
1 lb tofu, torn to half ounce pieces, rustically
1/3 cup nutritional yeast
Heat 1/4 cup of the EVOO until shimmering. Add garlic and saute until fragrant but not brown, about 2 minutes. Add lemon juice, 1/2 cup vegetable stock and caper juice and simmer until reduced slightly. Add capers and set aside.
Toss tofu with 1/2 cup vegetable stock and nutritional yeast. In a heavy bottomed pan or skillet, heat oil till shimmering, and pan fry tofu to brown on both sides - leave most of the marinade behind. Deglaze with 1/2 the picatta sauce, add parsley and remove from heat. Plate with starch of choice (angel hair pasta is amazing!) and serve hot. Store remaining sauce for a future use!