Tofu Piccata Recipe

Place tofu in a resealable plastic bag; freeze until completely solid at least 24 hours. Defrost tofu in the refrigerator or a bowl of cold water.

Slice tofu into 1/4- to 1/2-inch-thick pieces. Gently squeeze each slice to release water.

Whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.

Place bread crumbs in a bowl. Press each tofu piece into the bread crumbs until evenly coated.

Heat olive oil in a skillet; cook tofu until lightly browned about 2 minutes per side. Transfer tofu to a plate reserving oil mixture in the skillet.

Cut artichoke hearts into small pieces. Add artichoke hearts capers lemon juice to oil mixture in skillet; pour in water. Bring liquid to a boil add tofu and simmer until sauce has thickened about 10 minutes.