Lemon Mustard Tofu with Cucumber Salad

Ingredients

• 1 Organic lemon
• 1 tbsp medium‑sharp mustard
• Salt
• Pepper
• 600 g tofu
• 1 salad cucumber
• 250 g cocktail tomatoes
• 200 g arugula
• 2 tbsp olive oil
• nutmeg

Instructions

1. 1.

   Wash the lemon, pat it dry, grate the zest and squeeze out the juice.

2. 2.

   Mix 4 tbsp lemon juice with mustard, 1 tsp salt and pepper. Slice the tofu into rounds, brush with the dressing and refrigerate for at least 2 hours.

3. 3.

   Meanwhile peel the cucumber, halve it and cut into 1 cm thick pieces. Wash and halve the tomatoes. Rinse the arugula and spin dry.

4. 4.

   Heat 1 tbsp oil in a pan. Sauté the cucumber pieces over medium heat for 2 minutes. Season with salt and pepper and cook for another ~3 minutes. Add the arugula and tomatoes and sauté together for an additional 3 minutes. Finish with salt, pepper, remaining lemon juice and freshly grated nutmeg.

5. 5.

   Pat the tofu dry. Heat the remaining oil in another pan. Fry the tofu over high heat for 3–5 minutes on each side until golden brown.

6. 6.

   Distribute the salad onto four plates, arrange the tofu on top and sprinkle with lemon zest.