Tofu Mushroom Skillet

Ingredients

• 400 g Tofu
• 1 Organic lemon
• 1 tbsp Dijon mustard
• 200 ml orange juice
• Salt
• Cayenne pepper
• 20 g Parsley (1 bunch)
• 1 Garlic clove
• 600 g mixed mushrooms (e.g., shiitake, oyster, button)
• 2 tbsp olive oil

Instructions

1. 1.

   Cut tofu into 1‑cm cubes. Wash the lemon under hot water, pat dry, grate 1 Tbsp of zest and squeeze out the juice. Mix lemon zest, 1 Tbsp lemon juice, mustard, and orange juice. Season with salt and cayenne pepper. Toss tofu in the mixture and cover; refrigerate for 2 hours.

2. 2.

   Meanwhile wash parsley, shake off excess water, and roughly chop the leaves. Peel garlic and finely mince it. Clean mushrooms and cut into bite‑sized pieces.

3. 3.

   Sauté mushrooms in a pan without added fat over high heat until they brown. Add oil and garlic. Remove tofu cubes from the marination, let them drain while catching the liquid. Add tofu to the mushrooms and cook, stirring occasionally, over medium heat until golden brown. Pour in the reserved marinade, stir in parsley, and adjust seasoning.