Vegan Air Fried Lemon Tofu Piccata

Combine all of the marinade ingredients in your blender or food processor. Puree until you have a pretty smooth mix. In a shallow bowl or on a large plate, cover the tofu with the marinade. Set aside to marinate for 15-30 minutes

Measure the vegan mayo into a shallow bowl and the panko in another shallow bowl. Dredge each tofu piece first in the mayo, then in the panko, making sure to get a nice, even coating.

Arrange the pieces in a single layer in your air fryer basket. You may need to air fry these in two batches, if you can't fit all 8 cutlets in your basket in a single layer without overcrowding them - that will depend on the size of your basket. You can also use a rack, if you have one. Cook on 370 for 20 minutes, shaking the cutlets gently after 10 minutes, to prevent sticking. Repeat with the second batch, if needed.

While the tofu cooks, combine all of the sauce ingredients except the capers in your blender or food processor. Puree until smooth, then stir in the capers.

Pour the sauce into a small saucepan. Bring to a boil, then reduce the heat and simmer, stirring for about 5-7 minutes, until it thickens.

To serve, spoon a couple of tablespoons of the sauce over the tofu and garnish with a lemon round and a parsley sprig.