Tofu Piccata

Name: Tofu Piccata
Ingredients: 2 (10.5-ounce) packages extra-firm tofu, drained and cut into 1-inch cubes; 1 tablespoon lemon juice; 1/3 cup cornstarch; 1/4 cup grated Parmesan cheese; 1/4 cup dry breadcrumbs; 1 tablespoon minced fresh parsley; 1 teaspoon dried Italian seasoning; 3 egg whites; Vegetable cooking spray; 4 cups hot cooked linguine (about 8 ounces uncooked pasta); 2 cups marinara sauce, divided; 1 tablespoon drained capers; Lemon wedges (optional)

13 ingredients

4 steps

Ingredients

2 (10.5-ounce) packages extra-firm tofu, drained and cut into 1-inch cubes
1 tablespoon lemon juice
1/3 cup cornstarch
1/4 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1 teaspoon dried Italian seasoning
3 egg whites
Vegetable cooking spray
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
2 cups marinara sauce, divided
1 tablespoon drained capers
Lemon wedges (optional)

Directions

1

Place tofu cubes and lemon juice in a large heavy-duty zip-top plastic bag; seal bag, and shake gently to coat. Add cornstarch to bag; seal bag, and shake gently to coat. Let stand 1 hour.
2

Combine Parmesan cheese, breadcrumbs, parsley, and Italian seasoning in another large heavy-duty zip-top plastic bag; seal bag, and shake well. Place egg whites in a shallow bowl; stir well. Dip tofu cubes into egg whites, and add to cheese mixture in bag; seal bag, and shake gently to coat.
3

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add tofu cubes, and cook 8 minutes or until browned, turning occasionally.
4

Spoon pasta onto individual plates, and top with tofu cubes. Spoon marinara sauce over tofu and pasta; sprinkle with capers. Serve with lemon wedges, if desired.