*If making rice or pasta and vegetables, start preparing these while your tofu is pressing. Once you’ve started to make the tofu piccata, it only takes about 20 minutes so this is a perfect time to preheat your oven for a roasted vegetable, boil your water for your pasta, or begin making your rice.*

Prepare the tofu! First, start by draining and pressing the tofu for 20 minutes. You can do this with a tofu press, or by wrapping the tofu block in paper towels and placing a heavy object on top. Once drained, slice the tofu block in half widthwise and then into 4 thin rectangular slices, about 1/2 inch thick to make about 8 tofu cutlets

Bread the tofu slices: Combine flour, Italian seasoning, garlic powder, and salt in a shallow bowl. Dip each tofu cutlet into the flour mixture, making sure they are coated evenly. Shake off any excess flour.

Fry tofu: Heat a large skillet over medium-high heat and add 1 tbsp oil. When the oil starts to sizzle, place the tofu in a single layer and cook until golden brown, about 2-3 minutes. Flip and cook until golden brown on this side, another 2-3 minutes. Remove and place tofu on the paper towel-lined plate. If you are not going to eat immediately, place it in oven safe container and keep warm in the oven.

Make the sauce: Add 1 tbsp oil and the shallot in the same skillet and saute for 3 minutes. Mix in mushrooms and garlic and continue to cook for 3 minutes until the mushroom is softened. Add in Stock and simmer for 4-5 minutes. Be sure to scrape up any brown bits from the bottom of the pan for added flavor! Add in lemon juice, capers, and butter and simmer until melted. 

Serve it up! Transfer your delicious Tofu Piccata to a warm serving platter or individual plates, on top of pasta or rice. When ready to eat, pour the lemon sauce over the tofu and garnish with lemon slices,