| 1 |
Preheat oven to 275 degrees F (135 degrees C). |
| 2 |
Cut the lemon into very thin rounds, discarding the seeds, and set aside. |
| 3 |
Drain tofu, wrap in paper towel, and press for about 10 minutes (to give your tofu a firmer texture). |
| 4 |
Put flour into a shallow bowl. |
| 5 |
Season the tofu with salt and pepper and dredge in the flour, tapping off any excess. |
| 6 |
Transfer the tofu slices to a platter and set aside. |
| 7 |
Heat the oil in a large skillet over medium-high heat. |
| 8 |
Add the tofu, in batches, and cook, turning once, until golden brown on both sides (a 2 minutes total). |
| 9 |
Place the tofu slices on a baking sheet and keep warm in the oven. |
| 10 |
Deglaze the skillet with the wine, scraping up any browned bits from the bottom. |
| 11 |
Add the mushrooms and cook, stirring a few times, until slightly softened (about 2 minutes). |
| 12 |
Stir in the lemon slices, capers, and parsley and simmer until hot. |
| 13 |
Stir in the margarine to enrich the sauce. |
| 14 |
Arrange the tofu on a serving platter and pour the sauce over the tofu and serve at once. |
| 15 |
Serve on rice or angel hair pasta. |
