Tofu Piccata

recipe

Yield:

4 servings (serving size: 1 cup pasta, 1 cup tofu, 1/2 cup marinara sauce, and 3/4 teaspoon capers)

Recipe from

Cooking Light

Nutritional Information

Calories 495
Caloriesfromfat 27 %
Fat 14.6 g
Satfat 2.9 g
Monofat 4.6 g
Polyfat 5.8 g
Protein 26.1 g
Carbohydrate 69.2 g
Fiber 5.2 g
Cholesterol 4 mg
Iron 11.9 mg
Sodium 1229 mg
Calcium 287 mg

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)

Preparation

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.

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.

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.

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.

Steven Petusevsky,

Cooking Light

March 1996
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