Ingredients:

  • 1 pound tofu: drained, pressed, and sliced into 1/4″ thick pieces
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted vegan butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup white cooking wine
  • 1/4 cup brined capers, rinsed

Directions:

After the tofu is drained and pressed, season it with salt and pepper. Dredge in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add tofu and cook for 3 minutes. When tofu is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Remove pan from heat.

Into the pan add the lemon juice, cooking wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the tofu to the pan and simmer for 5 minutes. Remove tofu to a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over tofu.

Serve with angel hair pasta or mashed potatoes, and asparagus.