Pan-Fried Tofu and Watercress with Lemon-Caper Sauce

Cooking Instructions

METHOD:

Preheat oven to 275°F. Season the tofu with salt and pepper and dredge in flour in a shallow bowl. Transfer the flour-coated tofu slices to a platter and set aside.

Heat 2 Tablespoons of the olive oil in large skillet over medium-high heat. Add the tofu in batches and cook until golden brown on both sides, about 2 minutes. Place the cooked tofu slices on a baking sheet and keep warm in oven. Add the remaining oil to the same skillet. Add the garlic and cook until fragrant, about 1 minute. Stir in the wine, stock and capers and reduce by half. Add the watercress and simmer until wilted. Stir in the margarine and lemon juice. Using a pair of tongs or a slotted spoon, remove the watercress from the skillet and arrange on a serving platter or individual plates. Arrange the tofu on top of the watercress, pour on the sauce and garnish with the parsley.

Round Out the Meal:

With oven-roasted potato wedges.

Kid Friendly:

Omit the garlic and capers.

From Vegan Planet by Robin Robertson (2003, Harvard Common Press)