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)

Preparation

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.