Kid-friendly Tofu Lemon Piccata Recipe - Sticky Fingers Cooking
over 1,000 kid-approved recipes coming soon! save your flavorites
Recipes
/
Recipe: Tofu Lemon Piccata

Recipe: Tofu Lemon Piccata

Tofu Lemon Piccata

by Erin Fletter
Photo by Charlotte Lake/Shutterstock.com
prep time
15 minutes
cook time
18 minutes
makes
4-6 servings

Fun Food Story

Skip to recipe

Tofu Lemon Piccata

Tofu Lemon Piccata (PEEK-kah-tah) is a meal my family begs for. They love it because it's light, lemony, and oh-so-good. It is so easy to make that our daughter asked me to feed 30 people chicken piccata for her high school field hockey meeting. It was a snap to make, and my daughters all helped. It's also my go-to recipe for an elegant, last-minute dinner or lunch party at our house. 

The classic piccata sauce combines all the quintessential Mediterranean diet ingredients of salty, lip-smacking capers, plenty of zippy lemon juice, and a rich butter foundation—flavors our whole family loves. It's also versatile, the perfect topping for any pasta, and requires little effort. I usually have most of the ingredients on hand in my pantry. 

This dish is also very adaptable. You can make it several ways, including a version with mushrooms, chicken, fish, veal, or seitan. We choose to teach our Sticky Fingers Cooking® kids this recipe using tofu. I know your kids will love preparing and eating piccata as much as my kids do. The Herbed Pasta Bundles and the Kid-Friendly Lemon "Sgroppino" Milkshakes will have people shouting, "Bravo!" and asking for an encore.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • brown :

    to cook food until it turns brown, crisper, and more flavorful from the heat of an oven, a pan, or the oil it is cooked in.

  • coat :

    to apply a covering of flour, breadcrumbs, oil, sauce, or batter to food before baking or frying.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • sauté :

    to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • soak :

    to immerse a hard food for a certain amount of time in a liquid to soften it.

Equipment Checklist

  • Nonstick skillet
  • Cutting board
  • Kid-safe knife
  • Paper towels
  • Dry measuring cups
  • Measuring spoons
  • Citrus juicer (optional)
  • Heat-resistant spatula
  • Plate
  • Liquid measuring cup
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Tofu Lemon Piccata

  • 1 block extra-firm tofu, drained **(for SOY ALLERGY sub 16 oz mushrooms)**
  • 1/4 C all-purpose flour **(for GLUTEN ALLERGY sub 1/4 C gluten-free/nut-free all-purpose flour OR cornstarch)**
  • salt and ground black pepper to taste
  • 2 T olive oil
  • 2 lemons, divided
  • 1 handful fresh parsley + more for garnish
  • 3 garlic cloves
  • 1 1/2 C vegetable broth OR 1 small vegetable bullion cube + 1 1/2 C water **
  • 1 to 2 T capers, drained + more to taste
  • 2 T butter **(for DAIRY ALLERGY sub 2 T dairy-free/nut-free butter)**

Food Allergen Substitutions

Tofu Lemon Piccata

  • Soy: For 1 block extra-firm tofu, substitute 16 oz of mushrooms. Check vegetable stock or bouillon labels for possible allergens and, if necessary, use water only.
  • Gluten/Wheat: For 1/4 C all-purpose flour, substitute 1/4 C gluten-free/nut-free all-purpose flour OR cornstarch. Check vegetable stock or bouillon labels for possible allergens and, if necessary, use water only.
  • Dairy: For 2 T butter, substitute 2 T dairy-free/nut-free butter.

Instructions

Tofu Lemon Piccata

1.
tofu tip

One easy step will remedy most of your tofu-related tribulations: When you get home from the grocery store, drain your tofu, put it in a plastic resealable bag, and stick it in the freezer. (You can slice the tofu before freezing if you want it to thaw faster.) Freezing changes the texture of tofu drastically and almost magically. When ice crystals form, they create small holes in the tofu, making it far spongier, firmer, and chewier than before. No amount of draining, patting dry, or pressing tofu can minimize sogginess as much as freezing does.

2.
cut + pat

Have your kids cut 1 block of extra firm tofu, drained, into 8 to 12 slices. You can do this by cutting the block of tofu in half width-wise, then cutting each half-block into thin rectangular slices. Pat the tofu dry with paper towels.

3.
measure + coat

Have kids measure out 1/4 cup flour on a plate. Season it with salt and black pepper. Have kids coat all sides of the tofu slices with the flour.

4.
slice + chop + mince + squeeze

While you preheat a nonstick skillet with 2 tablespoons of olive oil over medium heat, ask your kids to slice 6 to 7 fresh thin lemon slices from 1 lemon, chop or tear 1 handful of fresh parsley, and mince 3 garlic cloves**. Ask your kids to squeeze the juice of 1 lemon. Set everything aside.

5.
sauté + brown

Sauté the tofu slices on the nonstick skillet until they are browned and a bit crisp on both sides, about 4 minutes per side. Transfer the tofu to a plate and set aside. Turn the skillet to low.

6.
pour + evaporate

Carefully pour 1 1/2 cups vegetable broth and then add the minced garlic. Cook until the garlic is slightly browned and 1/4 of the broth is evaporated, about 4 to 6 minutes.

7.
soak + melt

Add the lemon juice and 1 to 2 tablespoons capers, drained, to the nonstick skillet. Return the tofu to the skillet and let the tofu cook in the liquid for about 1 minute on each side. This will allow the tofu to soak in the flavor of the liquid. Then transfer the tofu back to the plate. Add 2 tablespoons of butter and the fresh lemon slices to the pan to complete the sauce. When the butter melts, pour the sauce over the tofu.

8.
garnish + taste

Garnish with the chopped fresh parsley. Taste it! Does it need more salt? More lemon? More capers? Serve with Herbed Pasta Bundles. Tofu Lemon Piccata and pasta are a perfect duo! "È squisito" (EH skwee-ZEE-toh) or "It's delicious" in Italian!

Surprise Ingredient: Capers!

back to recipe
Photo by Maxal Tamor/Shutterstock.com

Hi! I'm a Caper!

"We're those cute little green things you see on top of lox and bagels or in chicken piccata. Did you know that we're actually pickled flower buds?! We can add a bit of salt and tang to your dish!"

History & Etymology

  • Capers are the edible flower buds of the caper bush. They originated in countries surrounding the Mediterranean Sea thousands of years ago.
  • The Greeks and Romans used capers in medicine and food. Evidence for the use of capers is found in ancient tombs and ancient writings.
  • Italy, Spain, and Morocco produce the most capers in the world.
  • The word "capers" is from the late Middle English, from the French "câpres" or Latin "capparis," from the Greek "kápparis."

Anatomy

  • The caper bush, or Capparis spinosa species, is part of the Brassicales order. Members of that flowering plant order include broccoli, Brussels sprouts, cabbage, mustard, radish, and more. 
  • Some taxonomists believe there are several separate species of the caper bush, and others say instead that there are many subspecies due to the creation of natural hybrids over thousands of years.
  • The plants require an arid or semi-arid climate. They are able to adjust to adverse conditions. 
  • If the caper bush flower buds are not harvested to be pickled, they continue to flower and produce a caper berry. The large flowers are white with long purple stamens. The fleshy leaves are dark green and somewhat rounded and are also edible. 
  • Caper sizes can range from 7 mm to 14 mm. Nonpareil capers are the most petite and most delicate at 7 millimeters (about 1/4 inch in diameter) and what is most commonly sold in grocery stores. (By the way, "nonpareil" comes from the French and means "without equal" or "unrivaled.")

How to Pick, Buy & Eat

  • Before they bloom, the flower buds are picked by hand in the early morning while tightly closed.
  • Caper berries, the mature fruit of the caper bush, are similar to the caper buds but are larger and milder. Both are pickled in either salt or vinegar after harvesting. 
  • Capers are packed in brine and have a salty taste. They also have a tangy flavor, similar to a green olive. You can find them in a jar in the grocery store in the same aisle as olives and pickles. 
  • Capers can be used as a garnish or seasoning. They pair well with lemon sauces. They are often added to smoked salmon and other fish dishes. Lox, thin slices of brined salmon, is topped with cream cheese and capers. 
  • Mediterranean dishes often use capers as an ingredient. The Italian dishes, spaghetti puttanesca and chicken or veal piccata, include capers. You can add them to any dish that would benefit from a bit of salty, tangy flavor. 

Nutrition

  • Capers have a good amount of riboflavin (B2) and vitamin K. They are low in carbohydrates and fat but high in sodium due to the pickling brine.

What is Piccata?

Photo by WilliamEdwards14/Shutterstock.com

"Piccata" is an Italian cooking term that means "pounded flat." It is used for a dish consisting of a butterflied or sliced chicken breast or veal cutlet that has been pounded flat, dredged in flour, and browned on both sides in butter or olive oil. The chicken or veal is served with a sauce made with pan drippings and added lemon juice, white wine or stock, butter, and capers. It is often garnished with parsley.

In addition to chicken and veal, swordfish is also used to make piccata; for a meatless version, you can try seitan piccata. "Seitan" is a food made from cooked wheat gluten. Or, you can try Sticky Fingers Cooking's meatless versions with sweet potato or tofu!

Let's Learn About Italy!

Photo by Marina Andrejchenko/Shutterstock.com
  • Italy became a unified country in 1861, only 150 years ago. It is sometimes called "bel paese" or "beautiful country."  
  • Italians invented the piano and the thermometer! 
  • In ancient Roman mythology, two twin brothers named Romulus and Remus founded Rome, Italy's capital city. The myth says the twins were abandoned and then discovered by a she-wolf before being found and raised by a shepherd and his wife. Eventually (and after many exciting adventures), they found themselves at the location of Palatine Hill, where Romulus built "Roma." The Italian wolf became Italy's unofficial national animal. 
  • In the 1930s and 40s, Mussolini, Italy's prime minister, and dictator tried to eliminate all foreign words from the Italian language. How did he do that? He just changed them! For example, in soccer, "goal" became "meta." Disney character names changed, too: Donald Duck became "Paperino;" Mickey Mouse became "Topolino;" and Goofy became "Pippo." Although they're not banned anymore, these words and names have stuck. So now if you go to the Italian Disneyland, called Gardaland Park, you will see Topolino and Pippo! 
  • About 60 million people call Italy home, and it is 116,350 square miles, slightly larger than the US state of Arizona. If you compare that to the United Kingdom, 67 million people live there, and it is about 94,350 square miles. So, the UK is smaller than Italy but has a bigger population! 
  • The Italian flag is green, white, and red. These colors represent hope, faith, and charity.
  • The average Italian eats close to 55 pounds of pasta annually. If you think about how light pasta is, that is a considerable amount! There are more than 500 different types of pasta eaten in Italy today. 

What's It Like to Be a Kid in Italy?

  • Kids begin school at 6 years old. They grow up speaking Italian, but they learn English in school, so many become bilingual in Italian and English.
  • The most popular sport for kids is football (soccer). The Italian word for soccer is "calcio," the same word they use for "kick." A favorite of younger kids is "Rody, the bouncing horse," a plastic horse that a small child can hop onto and bounce around the room. Rody was invented in Italy in 1984.  
  • The family ("la famiglia") is a central characteristic of Italian life. Children have great respect for their older relatives. It is traditional to name the first male child after the grandfather and the first female child after the grandmother.
  • If kids live close to school, they can go home and have lunch with their families! Lunch at school might be pasta, meat with vegetables, a sandwich, or a salad with lots of ingredients. Families typically eat dinner later (7 to 8 pm), so kids end up staying up later, too!
  • Between lunch and dinner, kids often enjoy "merenda," which is an afternoon snack that translates to "something that is deserved." It is really a mini-meal that can include both savory and sweet foods. Examples of savory foods are a salami or mortadella sandwich, a slice of rustic bread rubbed with a cut, raw tomato, or "pizza bianca" (white pizza without tomato sauce). Types of sweet foods eaten during merenda are "gelato" (a lower-fat type of ice cream), any kind of cake, or biscotti dipped in warm milk.

Lettuce Joke Around

Why did the Tofu cross the road? 

To prove he wasn’t chicken!

Lettuce Joke Around

What do you call a caper that rolls off your plate?

An escaper!

Lettuce Joke Around

Where did the Piccata go?

It was out on a wild caper!

The Yolk's On You

What is a foot's favorite food? 

Toe-fu!

The Yolk's On You

Why did the lemon stop halfway across the road? 

He ran out of juice!

Shop Our Cookbooks

Now available on Amazon! Our cookbooks feature kid-tested recipes that build confidence in the kitchen. Expand your child's palate and spark a love of healthy foods with a Sticky Fingers Cooking cookbook.
SHOP NOW

Subscribe to the Sticky Fingers Cooking mailing list

Subscribe to our newsletter, The Turnip, to receive exclusive discounts and updates, insider tips + tricks from our awesome team, and instant access to the Sticky Fingers Cooking Starter Kit for free!

"
X
Souper popular!
42 people registered for a session in the last 24 hours