eCook Meal
Deliziosa Piccata Di Tofu
with a gluten-free crust, zesty puy lentils & charred broccoli
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R173.11
for 4 servings · R43.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine needs 250 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Dried Green Puy Lentils
- Tofu Crumb
- GMO-free Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Deliziosa Piccata Di Tofu?
The preparation time for Deliziosa Piccata Di Tofu with a gluten-free crust, zesty puy lentils & charred broccoli is between 35 and 50 minutes.
What is the total time required to make Deliziosa Piccata Di Tofu with a gluten-free crust, zesty puy lentils & charred broccoli?
The total time required to make Deliziosa Piccata Di Tofu with a gluten-free crust, zesty puy lentils & charred broccoli is between 45 and 60 minutes.
How many servings does Deliziosa Piccata Di Tofu provide?
4 servings
What are the main ingredients in Deliziosa Piccata Di Tofu?
Broccoli Florets, Capers, Dried Green Puy Lentils, Garlic, GMO-free Tofu, Lemon, Parsley, Spinach, Tofu Crumb, Vegetable Stock, White Wine
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. 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. 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.
What should be prepared from my kitchen to make Deliziosa Piccata Di Tofu?
Broccoli Florets, Capers, Dried Green Puy Lentils, Garlic, GMO-free Tofu, Lemon, Parsley, Spinach, Tofu Crumb, Vegetable Stock, White Wine
How many calories does Deliziosa Piccata Di Tofu have?
calories
How much fat content does Deliziosa Piccata Di Tofu have?
grams