Tofu and Watercress with Lemon-Caper Sauce
2 tablespoons olive oil
1 (16-ounce) package firm tofu, cut into 1/4-inch slices
1/4 cup lemon juice
2 tablespoons capers, chopped
1/4 cup, or less, dry white wine
2 to 3 cloves garlic, crushed
2 bunches watercress
1. Warm 1 tablespoon olive oil in a large skillet and cook tofu in batches until golden brown on both sides, 2 to 4 minutes.
2. Add lemon juice and capers. Thin down the sauce with wine. Reduce to a simmer and cook for 2 to 5 minutes. (Use only the minimum wine, unless it is ultra-high quality, or else it will come out vinegary.)
3. In a separate skillet, warm the other 1 tablespoon of olive oil and add the garlic. Saute until starting to soften, about 30 seconds. Add the watercress and saute for a couple minutes. Serve the watercress onto plates, then top with tofu/sauce mixture. This dish is EXCELLENT when paired with simple potatoes roasted with rosemary.
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SO HOW'D IT GO?
This sounds wonderful, I love both capers and watercress although I have not tried the latter cooked or wilted. Thank you for submitting this VeganPunk77, I look forward to trying it soon.