This easy and elegant entrée is one of my favorite ways to prepare tofu.

The fresh, clean taste of lemons permeates the tofu and mushrooms for a delicate yet bold flavor that goes well with potatoes or rice.

Great vegetarian protein without a lot of fat or carbs, but with plenty of gourmet flavor. And you won’t believe how fast this is to make!

INGREDIENTS
1 large lemon, peeled and white pith removed
1/2 cup all-purpose flour
1 pound extra-firm tofu, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
2 tablespoons olive oil
1/3 cup dry white wine
4 ounces white button mushrooms, thinly sliced
2 tablespoons capers, drained
2 tablespoons minced fresh
parsley leaves
2 tablespoons butter or soy margarine (optional)

1. Preheat the oven to 275F. Cut the lemon into very thin rounds, discarding the seeds, and set aside.

2. Put the flour into a shallow bowl. Season the tofu with salt and pepper and dredge in the flour, tapping off any excess. Transfer the tofu slices to a platter and set aside.

3. Heat the oil in a large skillet over medium-high heat. Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total. Place the tofu slices on a baking sheet and keep warm in the oven.

4. Deglaze the skillet with the wine, scraping up any browned bits from the bottom. Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes. Stir in the lemon slices, capers, and parsley and simmer until hot. Stir in the butter, if using, to enrich the sauce.

5. Arrange the tofu on a serving platter or individual plates. Pour the sauce over the tofu and serve at once.

Serves 4.