The hubby had surgery for a hiatal hernia, it is called a laparoscopic Nissen fundoplication. It’s the common surgery for people suffering from GERD. His surgery was on a Friday and he was able to go home the next day. Fortunately he had little pain from the surgery but for some shoulder pain which the doctor warned him about. I don’t completely understand the mechanics of it but it has something to do with gasses put into his body to expand the area in which the doctor operates. He did come on home on a restricted diet for about 6 weeks; the first few days were clear liquids, then a full liquid diet, then a soft foods diet. I wanted to create some tasty post GERD surgery recipes for him to enjoy. One of the biggest issues is getting enough protein and tofu is a great source. I turned to one of my favorite sauces for one of my first tries for him and gave him tofu picatta for dinner. He really enjoyed it.
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Tofu Picatta
Serves 2
- 6 ounces firm tofu (high protein if you can find it)
- 3 TBS all purpose flour
- 1 tsp salt
- 1 TBS olive oil
- 1 cup white wine
- 1 1/2 cups vegetable stock
- juice of half a lemon
- 1 TBS parsley
- 1 1/2 cups cooked jasmine rice
*I only made one serving for the hubby as I made chicken picatta for myself. I don’t care for tofu.
- Slice the tofu into even slices
- Mix the flour and salt together on a small plate
- Dredge the tofu pieces in the flour so each side is coated and set aside
- Heat a large fry pan over medium heat and add the olive oil
- Pan fry the tofu for about two minutes on each side and remove from the pan to a plate
- Deglaze the pan with the white wine, then add the chicken stock letting the mixture simmer until reduced by about one third. Stir in the lemon juice and parsley.
- Return the tofu to the pan to heat through.
- season with salt and pepper
- To plate: divide the rice in half, place three pieces of tofu on top and pour on the sauce.
How Was the Tofu Picatta?
I don’t know but the hubby raved! He ate every single bite….slowly of course as that is how a person is supposed to eat after this kind of surgery. He has to take small bites and chew very thoroughly. He also has to eat several small meals a day. I served it with roasted green beans, one of the vegetables he’s allowed as long as they are well cooked.
Since my past experiments with this sauce like Scallops Picatta and Chilean Sea Bass Picatta were enjoyed by both of us I already rather guessed he would enjoy this. More tofu meals will be in the offing for sure.
Tofu Picatta - Post GERD Surgery Recipes
All of the delicious flavors of your favorite chicken picatta but with tofu instead
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian American
Ingredients
- 6 ounces firm tofu (high protein if you can find it)
- 3 TBS all purpose flour
- 1 tsp salt
- 1 TBS olive oil
- 1 cup white wine
- 1 1/2 cups vegetable stock
- juice of half a lemon
- 1 TBS parsley
- salt and pepper to taste
- 1 1/2 cups cooked jasmine rice
Instructions
- Slice the tofu into 6 even slices
- Mix the flour and salt together on a small plate
- Dredge the tofu pieces in the flour so each side is coated and set aside
- Heat a large fry pan over medium heat and add the olive oil
- Pan fry the tofu for about two minutes on each side and remove from the pan to a plate
- Deglaze the pan with the white wine, then add the vegetable stock letting the mixture simmer until reduced by about one third. Stir in the lemon juice and parsley.
- Return the tofu to the pan to heat through.
- season with salt and pepper
- To plate: divide the rice in half, place three pieces of tofu on top and pour on the sauce.
Keywords: tofu, picatta, GERD, soft food diet, post nissen diet
