Tofu piccata with greens

25 MINUTES | SERVES 2 | EASY |

extra-firm tofu 280g block, drained and patted dry

gram flour 40g

olive oil 3½ tbsp

lemon 1, ½ sliced, 1/2 juiced to make 1 tbsp

garlic 1 clove, crushed

vegan dry white wine 120ml

vegetable stock 80ml

capers 1 tbsp, drained

long-stemmed broccoli 160g

green beans 160g, trimmed

flat-leaf parsley ½ a small bunch, roughly chopped

1 Bring a large pan of salted water to the boil and heat the oven to 110C/fan 90C/gas 1/4.

2 Cut the tofu width-wise into 8 slices and season. Put the gram flour on a plate and season lightly. Coat the tofu in the flour, shaking off any excess.

3 Heat 2½ tbsp of oil in a large frying pan over a medium-high heat. Once hot, add the tofu along with the lemon slices. Cook for 2-3 minutes on each side until the tofu and lemon are lightly browned and the tofu is a little crispy. Transfer everything to a plate and put in the oven to keep warm.

4 Add the garlic to the pan and cook for 30 seconds until just fragrant. Pour in the wine and bring to the boil, scraping the bottom of the pan to loosen any brown bits. Cook for 2 minutes until reduced by roughly two-thirds. Add the stock, cooking until reduced by a third. Remove from the heat and whisk in the remaining olive oil, capers and lemon juice. Season to taste.

5 While making the sauce, cook the broccoli and green beans in the pan of boiling water for 3 minutes and then drain. Arrange the broccoli and beans on a serving plate along with the tofu and lemon slices, and pour over the sauce from the pan. Serve with the parsley scattered over.

PER SERVING 540 kcals | fat 31.2G saturates 4.7G | carbs 20.1G | sugars 6.3G fibre 11.7G | protein 28.1G | salt 0.4G