Plant-based lemon caper pasta with crispy tofu

• 1 block (400 g) extra firm tofu, pressed and sliced into slabs
• 120 ml breadcrumbs (panko or regular)
• 30 ml cornstarch
• 120 ml plant-based milk
• 230 g linguine or spaghetti
• 30 ml olive oil
• 60 ml capers, drained
• 120 ml dry white wine or vegetable broth
• 240 ml cashew cream or heavy coconut cream
• 30 ml lemon juice
• 15 ml lemon zest
• 60 ml fresh parsley, chopped
• Salt and black pepper to taste

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. In three shallow bowls, set up a breading station: one with cornstarch, one with plant-based milk, and one with breadcrumbs mixed with salt and pepper.
3. Coat each tofu slab in cornstarch, dip in milk, then press into the breadcrumbs until fully coated.
4. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Fry the tofu slabs for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
5. In the same skillet, add another tbsp of oil if needed. Add the capers and sauté for 1 minute.
6. Deglaze the pan with white wine (or broth), scraping up any browned bits. Let it simmer until reduced by half.
7. Stir in the plant-based cream and lemon juice. Simmer for 2-3 minutes until thickened.
8. Add the cooked pasta to the sauce, tossing to coat. Use reserved pasta water if the sauce is too thick.
9. Stir in lemon zest and fresh parsley.
10. Serve the pasta topped with the crispy tofu slabs and extra lemon zest.

Garnish with extra fresh parsley and a wedge of lemon. Pairs beautifully with a crisp arugula salad or roasted asparagus.