Vegan "Chicken" Piccata

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

1 16-ounce block super-firm tofu OR 10 ounces Vegan chicken cutlets (see note)

Salt and black pepper, to taste

⅓ cup (45 g) all purpose flour (or gluten-free blend)

4 tablespoons vegan butter, divided

2 tablespoons olive oil

1 shallot, minced

2 cloves garlic, minced

1 tablespoon capers, drained

1 cup imitation “chicken” broth

1 tablespoon arrowroot powder (or 2 teaspoons cornstarch)*

Juice of 1 lemon (about 2 teaspoons tablespoon)

½ to 1 Lemon, sliced (or up to 1 tsp lemon zest)

Chopped parsley, for garnish

Directions at frommybowl.com

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