Cook your choice of pasta according to the package directions.
Make the protein
Pan fry vegan chicken or tofu in a little oil for about 3 minutes on each side until it's cooked through and slightly browned, then remove it from the skillet and set it aside.
Make the piccata sauce
Peel and dice 1/4 cup of shallots and mince 4 cloves of garlic and add them to a frying pan with 3 tablespoons olive oil.
Cook the shallots and garlic over low heat for about 3-5 minutes until they become translucent.
Add 1/4 cup of vegan butter and 1/4 cup of capers and allow the butter to melt.
Pour in 1 cup of vegan broth or vegan dry white wine and simmer for about 3 minutes.
Turn off the heat and add 1/4 cup of freshly squeezed lemon juice, 1/3 cup of fresh chopped parsley, and toss in the cooked and drained pasta.
Add salt and pepper to taste. Sprinkle in a dash or two of red pepper flakes for a little spice if desired.
Serve with pan-fried tofu or vegan chicken.
Notes
Saute the shallots and garlic over low heat so they don't burn.
Use fresh garlic, parsley, and lemon for the best flavor.
For extra crispy vegan chicken or tofu, you can dust each side with flour or corn starch before frying.