Heat olive oil in a large cast-iron skillet over medium heat. Place the tofu in the pan in one layer. Cook over medium heat for 5 minutes, turn the tofu and cook for another 5 minutes. Remove from the skillet set aside

Add the lemon juice, soy cream, Dijon mustard, capers, salt and pepper to the skillet, stir over medium heat for one minute. Return the tofu to the skillet, sprinkle with parsley, and serve hot