Squeeze the water from the tofu. For this place the tofu between two cutting boards with a weight on it. After 10 to 20 minutes, the tofu has already lost a lot of its moisture, so that the marinade is better absorbed. Cut the tofu into strips and marinate them for an hour in soy sauce and the cayenne pepper.
Rinse the cranberries, put them in a pan with a little water and the sugar and bring to the boil. Optionally add a pinch of cinnamon for extra taste (optional). Do not use too much water because a lot of juice is released during the cooking of the cranberries. After about ten minutes you stir the berries firmly so that they fall apart and you have sauce.
Peel and slice the parsnips and potatoes into small pieces and cook them in a pot with lightly salted water. When they are done, drain them. Add eggs (optional), milk or soy cream and butter and season with pepper, salt and nutmeg. Puree
Drain the tofu bars and keep the rest of the marinade aside. Roll them in a little flour and fry until golden brown in a pan with olive oil
Meanwhile, fry the wild mushrooms, oyster mushrooms and mushrooms in a hot wok, together with the garlic. Season with perper and, after searing the mushrooms, add the balsamic vinegar and the ofu marinade. When the mushrooms are almost cooked, add the peas. When everything is done, add the fried tofu bars and the cranberry compote. stir everything gently.