Vegan Confidential MoFo 3

Confession time. I'll cop to it. I read a lot of cookbooks. They are not always vegan. I'm not a regular subscriber to the Cauliflower Chronicle and I still have one pair of worn in  leather Harley boots hiding in my closet behind my hemp shoes. Yesterday following my midnight post Larry caught me fondling and skimming through a back issue of Bona Appetit. He took away my flashlight.
Sure I bypass those very disturbing photos of racks of meat. I never dwell on anything eggy or fowl. Once in a while I get supreme joy from veganizing something formerly considered unveganizable, like Sole Meuniere, (pronounced muhn-yair).

Meuniere is French for Miller's wife and refers to the cooking technique, (saute). It's a classic French dish that is often prepared with great flourish table side.

Tofu Meuniere With Capers

1 10 oz firm tofu drained and pressed cut width wise and then into 3 pieces across (will give you 6 pieces)
Enough unbleached organic flour for dredging
5 T Earth balance
2 T olive oil
1/2 Lemon
4 T capers
sea salt
(seasoning of your choice)

Pour flour into pie plate and dredge tofu with it. Dredge on both sides. Sprinkle with seasoning and squeeze of lemon.

Heat 4 T of Earth Balance and olive oil in skillet over high heat. When it stops it's foaming action, carefully add the tofu fillets. Cook for about 8 minutes turning tofu consistently until browned.  Add capers.  Remove tofu. We plated the tofu over a bed of sauteed mustard greens. Add remaining Earth Balance to skillet to melt. Spoon over tofu fillets. Serve with lemon wedges.

Happy eating. Don't tell anybody I hid another flashlight in one of my Harley Boots.