Tofu Piccata

• 1 (12 ounce) package extra-firm tofu, drained
• 10 marinated artichoke hearts, marinade reserved
• 2 tablespoons capers, or more to taste, brine reserved
• 1/2 cup bread crumbs
• 1 tablespoon olive oil, or as needed
• 2 tablespoons lemon juice, or more to taste
• 1/2 cup water

1. Place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours.
2. Defrost tofu in the refrigerator or a bowl of cold water.
3. Slice tofu into 1/4- to 1/2-inch-thick pieces.
4. Gently squeeze each slice to release water.
5. 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.
6. Place bread crumbs in a bowl.
7. Press each tofu piece into the bread crumbs until evenly coated.
8. Heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side.
9. Transfer tofu to a plate, reserving oil mixture in the skillet.
10. Cut artichoke hearts into small pieces.
11. Add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water.
12. Bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

marinade reserved, capers, bread crumbs, olive oil, lemon juice, water

Taken from allrecipes.com/recipe/tofu-piccata/ (may not work)