Lemon Caper Tofu
This high-protein lemon caper tofu is made with seasoned & air-fried tofu tossed in zesty and creamy lemon caper sauce for the perfect everyday dinner recipe. With its bold flavors and exceptionally satisfying textures, this humble and delicious vegan recipe will satiate your savory cravings like no other. Serve it over a bed of pasta or rice for a wholesome quick lunch or main course meal.
Ingredients
- 2blocks of extra firm tofu
- olive oil spray
- 2 tbspcornstarch
- salt to taste
- 1 tspolive oil
- 1 small(diced onion)
- 2 clovesgarlic
- 2 cupsvegetable broth
- 2juice of lemons
- ⅓ cupdry white wine
- ¼ cupcapers
- 1 ½ tbspcornstarch (mixed with 3 tbsp water to make a slurry)
- ⅓ cupchopped fresh parsley
Directions
- 1
First, slice your tofu into strips.
- 2
Lay out your strips onto your cutting board, spray both sides with olive oil, and sprinkle with salt and cornstarch.
- 3
Air fry your tofu at 400f for 12-15 minutes until golden.
- 4
While your tofu cooks, prepare your lemon caper sauce.
- 5
Heat your oil in a pan over medium heat and cook your diced onions until translucent. Add in your garlic and cook for 1 more minute.
- 6
Add in the vegetable broth, lemon juice, dry white wine, and capers, and bring to a gentle simmer. Simmer for 2 minutes.
- 7
Mix your cornstarch and water in a small bowl to make a cornstarch slurry.
- 8
While the sauce simmers, mix in your cornstarch slurry and mix for 2 minutes until it has thickened.
- 9
Mix in your tofu and toss to coat.
- 10
Mix in your freshly chopped parsley, top with extra parsley and you’re ready to serve!