Tofu Piccata

5 medium potatoes (we use Yukon Gold), peeled
6T vegan butter
Salt and black pepper
1 1/2 pounds extra firm tofu, pressed
1c plus 3 tablespoons all-purpose flour
5T olive oil
1T chopped garlic
2 large bunches kale
1/4c chopped fresh shallots
3/4c white wine
1/4c capers
Juice of 1 lemon
1T chopped fresh parsley

Bring a large pot of water to boil and add the potatoes. Boil for 10 to 15 minutes, or until soft. Drain the potatoes and mash in a large bowl. Add 4 tablespoons of the vegan butter and season with salt and pepper. Cover and set aside.

Slice the tofu into palm-sized cutlets (you should have 12 cutlets). Put 1 cup of the flour in a medium bowl and dredge the tofu in the flour, making sure to coat it thoroughly. Set aside.

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the tofu and sauté until browned and crispy on both sides. Set aside.

Wipe out the skillet and heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and sauté for 1 to 2 minutes. Add the kale and sauté for 3 to 4 minutes, or until soft. Add a pinch each of salt and pepper and set aside.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shallots and sauté for 1 to 2 minutes, then add 2 tablespoons of the flour and stir well. Add the white wine (be careful—it may flame up), the capers, lemon juice, 1 tablespoon salt, 1½ teaspoons pepper, the parsley, the remaining 2 tablespoons vegan butter, and 4 cups water. Mix well and simmer the sauce for 1 to 2 minutes. Add the tofu cutlets to sauce and simmer for about 3 minutes, or until the sauce begins to the thicken.

Adapted from a recipe by Ronen Seri and Pamela Elizabeth in The Blossom Cookbook.