Laura's Vegan Table


  • 1 14-ounce package of extra firm organic tofu
  • 2 cups vegetable broth
  • 2 tablespoons plant butter
  • 2 tablespoons flour
  • 1/4 cup capers
  • juice of 2 lemons
  • 1 teaspoon lemon zest
  • 2 teaspoons salt for the sauce + a little extra to flavor the tofu while baking
  • 2 tablespoons fresh parsely or arugula (I just prefer arugula over parsely)
  • pepper to taste
  • 1 8-ounce package of pasta
  • olive oil to coat baking pan

If you love lemon and capers, you’ll enjoy this dish. The piccata sauce is made with lemon and butter (just swapping out the dairy and using plant butter). So good over pasta but rice would work too. You can cook the tofu on your stovetop. I just like to bake it in the oven to free up some space on my stove while cooking the sauce and pasta. Either way, you just want the tofu to be lightly browned.


Preheat oven to 425F. Cut the tofu into 4 or 5 thin slices. Then slice again to make planks. Coat a large baking dish with a little olive oil. Lay the sliced tofu in a single layer on the dish. Pour just a small amount of veggie broth  and a little of the lemon juice over the tofu, then season with salt and pepper. Bake in the oven for about 40 minutes until lightly browned, turning over halfway through cooking.

While the tofu is cooking, make your pasta or rice according to package instructions. For the sauce, add the butter and flour in a pan on medium heat to form a paste (roux). Next add in the veggie broth and whisk until smooth. Stir in the capers, parsely or arugula, lemon juice and lemon zest. Continue to cook on low to medium heat until the sauce thickens. When the sauce is done, reserve about 1/2 of it to top over the tofu when the tofu is done cooking. When the pasta is done, drain and add to the pan with the remaining sauce and coat with the sauce. When the tofu is done cooking, serve it over the pasta and cover with the remaining sauce. Enjoy!