Serve over hot pasta and broccoli.
TIP – Piccata sauce is also delightful with chicken, turkey, veal, pork or fish. To substitute the tofu with meat, follow the cooking instructions provided in our shake & bake recipe.
TIP – A solid alcohol-free option for dry white wine is white wine vinegar. Since it’s made from white wine, it’ll have some of the intended flavours only more acidic. Dilute it by mixing equal amounts water to white wine vinegar to compensate.
TIP – Make homemade Qspice Chickeny Bouillon and have convenient vegan broth on hand for all your recipes.
TIP – The meaty texture depends on using extra firm tofu. I like the Mandarin organic brand as it’s already pressed. Most extra firm tofu is good as is to go into recipes; no need to press it further.
TIP – I use porcini powder like a spice; a little goes a long way. Just grind dried porcini mushrooms in your coffee grinder and sift. Use the larger bits in sauces and bottle the powder for sprinkling.
TIP – Tapioca starch aka tapioca flour is ground from the root of the cassava plant. It is used mainly as a thickener in gluten free cooking.
TIP – Nutritional yeast is an inactive yeast that’s a favourite amongst vegans because it’s a source of Vitamin B-12 and has a unique umami flavour similar to parmesan cheese when added to foods. It’s gluten free plus high in protein and fibre!
Repurpose Meal – Double this recipe and turn half into Piccata Pasta Salad. Simply mix leftover pasta, chopped tofu and broccoli with piccata sauce then serve over a bed of arugula (see photo in gallery). Add some mayonnaise if the salad needs extra dressing.