Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Cut tofu lengthwise into 4 slices, then cut each slice in half diagonally to make 8 triangles total. Add 2 tbsp of the flour to shallow dish; season with salt and pepper. Dredge tofu slices in flour, turn to coat well and shake to remove excess.

In large skillet, heat oil over medium-high heat. Add tofu; cook until golden, turning halfway through cooking time, about 5 minutes. Transfer tofu to serving platter. In same skillet, cook lemon slices until softened and starting to brown, about 1 minute each side. Transfer to serving platter; set aside.

Add garlic to skillet; cook 30 seconds. Add remaining flour; cook, stirring constantly, 30 seconds. Pour in white wine; cook, whisking, until reduced by half. Whisk in broth; bring to boil. Stir in capers and lemon juice; season with salt and pepper. Drizzle tofu with lemon sauce and sprinkle with parley. Serve with pasta and broccoli, if desired.

Nutritional facts Per serving: about

  • Calories 150
  • Total fat 9 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 250 mg
  • Total carbohydrate 10 g
  • Fibre 1 g
  • Sugars 2 g
  • Protein 7 g
  • Iron 1.5 mg
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Vegetarian Recipes

Lemon & Caper Tofu