Dice tofu. Grate 1 teaspoon of zest from the lemon and squeeze out 2 teaspoons of juice. Season the tofu with lemon juice and zest, salt and pepper and cover and chill for about 2 hours. Clean and halve the mushrooms. Peel the shallots and cut into wedges. Chop the parsley.
Bring the water to the boil, add salt and cook the broccoli, cut into florets, for three minutes. Remove and rinse with cold water and set aside.
Heat a pan and let ½ tbsp of oil get hot. Fry the tofu in it, stirring, for 3-4 minutes until golden. Remove and set aside. Heat the remaining oil, sauté the shallots over a low heat while stirring until translucent, about 5 minutes, then push to the edge.
Increase the temperature, add the mushrooms and fry for approx. 4 minutes. Salt and pepper, deglaze with wine and stock. Bring everything to the boil and let it reduce a little. Stir in soy cream. Heat the tofu and broccoli in the sauce. Season the ragout with salt, pepper and cayenne pepper. Sprinkle with parsley. Rice or baguette goes well with this.
