rachaelrayrecipe.com | Lemon Tofu with Capers

Rachael Ray Recipes

Polls

Your Favorite Rachael Ray Book

	30 Minute Meals
	Veggie Meals
	Yum-O! The Family Cookbook
	Rachel Ray's Big Orange Book
	Rachael Ray's Express Lane Meals
	$40 a Day: Best Eats in Town
	Comfort Foods

Recent Updates

Newsletter Subscribe

Subscribe to our newsletter and get the latest recipe,health tips etc through mail

Food News

Cranberry-Orange Relish
This tart relish is more refreshing and richer in vitamin C than cooked cranberry sauce.
Sweet Potato, Pumpkin and Apple Puree
A savory variation on sweet potato puree, this dish is best made a day ahead of serving.
101 Head Starts on the Day
For cooks, most Thanksgiving problems are brought about by the number of dishes competing for the stove. The best solution is to make food in advance.
Shrimp and Roasted Sweet Potato Hash Stuffing
A recipe for Shrimp and Roasted Sweet Potato Hash Stuffing.
Moist Gingerbread Cake With Lemon Glaze
A recipe for Moist Gingerbread Cake with Lemon Glaze.
Spiced Apple-Sausage Stuffing With Cranberries and Brandy
A recipe for Spiced Apple-Sausage Stuffing with Cranberries and Brandy.
Charlotte With Dried Fruit
A recipe for Charlotte With Dried Fruit.
A Stuffing Strategy Grandma Understood
There was a whole other turkey-cavity universe out there. And this year, I felt ready to meet it.

Bookmark Us

Latest Recipes

Popular Recipes

Home

Lemon Tofu with Capers

Ingredients (use vegan versions):

1 lb. tofu, cut into 1/4 slices
1/4 cup nutritional yeast
2 tblspn whole wheat flour
1/4 cup lemon juice
1 tblspn vinegar
1/2 green pepper
capers
oil
1/2 cup chopped scallions
2 tblsp soy sauce

Directions:

Fry tofu on both sides with some oil for about 4 minutes each side, add scallions and cook for 1 more minute. Add nutritional yeast and flour, making sure to coat everything. If its not sticking to the tofu, add a little bit of water. Cook for another 2 minutes, then add lemon juice, soy sauce, and vinegar. Cook till all liquid is soaked up. Add capers and peppers, and cook for about 1 minute more, so that the peppers are hot, but still crunchy. Serve with rice.

note: this is pretty sour, so if youre not into that, cut down on the lemon juice and capers.

Serves: 2

Preparation time: 30 mins

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Can't Find The Recipe Your Looking For? Try The Foodnetwork Website. Where All Her Recipes Are Available.