What are the main ingredients in Deliziosa Piccata Di Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Deliziosa Piccata Di Tofu?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Deliziosa Piccata Di Tofu?

BAKED BROCCOLI: Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. STEAMY SALAD: Stir the shredded spinach through the cooked lentils until it starts to wilt. Add in the roast broccoli, a drizzle of olive oil, and the remaining lemon zest to taste. Toss to combine and season. DIVINE DINNER: Dish up spoonfuls of warm lentil and broccoli salad. Top with the crispy tofu and lather in delectable piccata sauce. Garnish with the remaining parsley and a lemon wedge. Bellissimo, maestro! LUSCIOUS LENTILS: Preheat the oven to 200°C. Boil a full kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed green lentils and pour in 500ml of boiling water. Once simmering, cook (uncovered) for 20-25 minutes until al dente, stirring occasionally. If they start to dry out, add more water to continue the cooking process. Drain on completion if necessary, return to the pot, and cover to keep warm. TANTALISING TOFU: Place the tofu crumb in a shallow dish. Pat the tofu slabs dry with paper towel. Coat in the crumb one at a time, dusting off any excess on completion. Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the tofu for 3-5 minutes on each side until golden brown all over. Remove from the pan and set aside to drain on some paper towel. SIMMERING SAUCE: Dilute the stock with 125ml of boiling water. Place a pan over medium heat and add in 60ml of oil. (Alternatively, use a pot if your pan is too small for the sauce.) Once the oil is hot, sauté the grated garlic and drained capers for 30 seconds. Stir in the white wine and simmer for about 2-3 minutes until reduced by ⅔. Mix in the diluted stock and simmer for about 2-3 minutes until reduced by ½, stirring occasionally. Mix in some lemon juice to taste, ½ of the zest, and ½ of the chopped parsley. Immediately remove from the heat. Transfer to a bowl, cover to keep warm, and set aside for serving.

What should be prepared from my kitchen to make Deliziosa Piccata Di Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Deliziosa Piccata Di Tofu

Dive into our sensational vegan take on Italian piccata! Tofu is crisped in a gluten-free Provençal crumb and drenched in piccata sauce, filled with those garlicky, lemony, and capery flavours. Served on a warm bed of green lentils, broccoli, and spinach.

Deliziosa Piccata Di Tofu

with a gluten-free crust, zesty puy lentils & charred broccoli

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Capers
Dried Green Puy Lentils
Fresh Parsley
Garlic Clove
Garlic Cloves
GMO-free Tofu
Lemon
Lemons
Spinach
Tofu Crumb
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

LUSCIOUS LENTILS
Preheat the oven to 200°C. Boil a full kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed green lentils and pour in 350ml of boiling water. Once simmering, cook (uncovered) for 20-25 minutes until al dente, stirring occasionally. If they start to dry out, add more water to continue the cooking process. Drain on completion if necessary, return to the pot, and cover to keep warm.
BAKED BROCCOLI
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
SIMMERING SAUCE
Dilute the stock with 125ml of boiling water. Place a pan over medium heat and add in 30ml of oil. (Alternatively, use a pot if your pan is too small for the sauce.) Once the oil is hot, sauté the grated garlic and drained capers for 30 seconds. Stir in the white wine and simmer for about 2-3 minutes until reduced by ⅔. Mix in the diluted stock and simmer for 2-3 minutes until reduced by ½, stirring occasionally. Mix in some lemon juice to taste, ½ of the zest, and ½ of the chopped parsley. Immediately remove from the heat. Transfer to a bowl, cover to keep warm, and set aside for serving.
TANTALISING TOFU
Place the tofu crumb in a shallow dish. Pat the tofu slabs dry with paper towel. Coat in the crumb one at a time, dusting off any excess on completion. Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the tofu for 3-5 minutes on each side until golden brown all over. Remove from the pan and set aside to drain on some paper towel.
STEAMY SALAD
Stir the shredded spinach through the cooked lentils until it starts to wilt. Add in the roast broccoli, a drizzle of olive oil, and the remaining lemon zest to taste. Toss to combine and season.
DIVINE DINNER
Dish up spoonfuls of warm lentil and broccoli salad. Top with the crispy tofu and lather in delectable piccata sauce. Garnish with the remaining parsley and a lemon wedge. Bellissimo, maestro!

Dried Green Puy Lentils - 100ml
Broccoli Florets - 100g
Garlic Clove - 1
Vegetable Stock - 5ml
Capers - 10g
White Wine - 60ml
Lemon - 1
Fresh Parsley - 3g
Tofu Crumb - 27,5ml
GMO-free Tofu - 110g
Spinach - 50g

Download the Recipe

Serves 2

LUSCIOUS LENTILS
Preheat the oven to 200°C. Boil a full kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed green lentils and pour in 500ml of boiling water. Once simmering, cook (uncovered) for 20-25 minutes until al dente, stirring occasionally. If they start to dry out, add more water to continue the cooking process. Drain on completion if necessary, return to the pot, and cover to keep warm.
BAKED BROCCOLI
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
SIMMERING SAUCE
Dilute the stock with 125ml of boiling water. Place a pan over medium heat and add in 60ml of oil. (Alternatively, use a pot if your pan is too small for the sauce.) Once the oil is hot, sauté the grated garlic and drained capers for 30 seconds. Stir in the white wine and simmer for about 2-3 minutes until reduced by ⅔. Mix in the diluted stock and simmer for about 2-3 minutes until reduced by ½, stirring occasionally. Mix in some lemon juice to taste, ½ of the zest, and ½ of the chopped parsley. Immediately remove from the heat. Transfer to a bowl, cover to keep warm, and set aside for serving.
TANTALISING TOFU
Place the tofu crumb in a shallow dish. Pat the tofu slabs dry with paper towel. Coat in the crumb one at a time, dusting off any excess on completion. Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the tofu for 3-5 minutes on each side until golden brown all over. Remove from the pan and set aside to drain on some paper towel.
STEAMY SALAD
Stir the shredded spinach through the cooked lentils until it starts to wilt. Add in the roast broccoli, a drizzle of olive oil, and the remaining lemon zest to taste. Toss to combine and season.
DIVINE DINNER
Dish up spoonfuls of warm lentil and broccoli salad. Top with the crispy tofu and lather in delectable piccata sauce. Garnish with the remaining parsley and a lemon wedge. Bellissimo, maestro!

Dried Green Puy Lentils - 200ml
Broccoli Florets - 200g
Garlic Cloves - 2
Vegetable Stock - 10ml
Capers - 20g
White Wine - 120ml
Lemon - 1
Fresh Parsley - 5g
Tofu Crumb - 55ml
GMO-free Tofu - 220g
Spinach - 100g

Download the Recipe

Serves 3

LUSCIOUS LENTILS
Preheat the oven to 200°C. Boil a full kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed green lentils and pour in 850ml of boiling water. Once simmering, cook (uncovered) for 20-25 minutes until al dente, stirring occasionally. If they start to dry out, add more water to continue the cooking process. Drain on completion if necessary, return to the pot, and cover to keep warm.
BAKED BROCCOLI
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SIMMERING SAUCE
Dilute the stock with 250ml of boiling water. Place a pan over medium heat and add in 90ml of oil. (Alternatively, use a pot if your pan is too small for the sauce.) Once the oil is hot, sauté the grated garlic and drained capers for 30 seconds. Stir in the white wine and simmer for about 2-3 minutes until reduced by ⅔. Mix in the diluted stock and simmer for about 3-5 minutes until reduced by ½, stirring occasionally. Mix in some lemon juice to taste, ½ of the zest, and ½ of the chopped parsley. Immediately remove from the heat. Transfer to a bowl, cover to keep warm, and set aside for serving.
TANTALISING TOFU
Place the tofu crumb in a shallow dish. Pat the tofu slabs dry with paper towel. Coat in the crumb one at a time, dusting off any excess on completion. Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the tofu for 3-5 minutes on each side until golden brown all over. Remove from the pan and set aside to drain on some paper towel.
STEAMY SALAD
Stir the shredded spinach through the cooked lentils until it starts to wilt. Add in the roast broccoli, a drizzle of olive oil, and the remaining lemon zest to taste. Toss to combine and season.
DIVINE DINNER
Dish up spoonfuls of warm lentil and broccoli salad. Top with the crispy tofu and lather in delectable piccata sauce. Garnish with the remaining parsley and a lemon wedge. Bellissimo, maestro!

Dried Green Puy Lentils - 300ml
Broccoli Florets - 300g
Garlic Cloves - 3
Vegetable Stock - 15ml
Capers - 30g
White Wine - 180ml
Lemons - 2
Fresh Parsley - 8g
Tofu Crumb - 82,5ml
GMO-free Tofu - 330g
Spinach - 150g

Download the Recipe

Serves 4

LUSCIOUS LENTILS
Preheat the oven to 200°C. Boil a full kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed green lentils and pour in 1,2L of boiling water. Once simmering, cook (uncovered) for 20-25 minutes until al dente, stirring occasionally. If they start to dry out, add more water to continue the cooking process. Drain on completion if necessary, return to the pot, and cover to keep warm.
BAKED BROCCOLI
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SIMMERING SAUCE
Dilute the stock with 250ml of boiling water. Place a pan over medium heat and add in 120ml of oil. (Alternatively, use a pot if your pan is too small for the sauce.) Once the oil is hot, sauté the grated garlic and drained capers for 30 seconds. Stir in the white wine and simmer for about 2-3 minutes until reduced by ⅔. Mix in the diluted stock and simmer for about 3-5 minutes until reduced by ½, stirring occasionally. Mix in some lemon juice to taste, ½ of the zest, and ½ of the chopped parsley. Immediately remove from the heat. Transfer to a bowl, cover to keep warm, and set aside for serving.
TANTALISING TOFU
Place the tofu crumb in a shallow dish. Pat the tofu slabs dry with paper towel. Coat in the crumb one at a time, dusting off any excess on completion. Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the tofu for 3-5 minutes on each side until golden brown all over. Remove from the pan and set aside to drain on some paper towel.
STEAMY SALAD
Stir the shredded spinach through the cooked lentils until it starts to wilt. Add in the roast broccoli, a drizzle of olive oil, and the remaining lemon zest to taste. Toss to combine and season.
DIVINE DINNER
Dish up spoonfuls of warm lentil and broccoli salad. Top with the crispy tofu and lather in delectable piccata sauce. Garnish with the remaining parsley and a lemon wedge. Bellissimo, maestro!