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Title: Tofu with Lemon-Caper sauce

1 - 16 oz pkg. extra-firm tofu, cut in 1/4 inch thick slices
0 - salt and pepper
2 T olive oil
1/4 C dry white wine
3 T lemon juice
2 T capers, drained and chopped
1 - large garlic clove, minced
2 - bunches watercress

Pat the tofu dry and season with salt and pepper to taste. Saute tofu in olive oil until golden brown on both sides, 2-4 minutes per side. Add the wine, lemon juice, and capers and simmer until the sauce is slightly reduced, about 2 minutes. Reduce the heat and keep warm.

Saute the garlic for 30 seconds in the remaining 1 tablespoon olive oil. Add the watercress and cook until wilted, 2-3 minutes. Season with salt and pepper.

Serve with watercress on the bottom, tofu on the top, and sauce drizzled over both.

From Vegan Planet
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