Tofu escalopes with black olive salsa verde

• small new potatoes↗600g g

  (I used red-skinned Roseval)

• pack firm tofu↗396g g

  drained and pressed (see tip)

• light soy sauce↗2 tbsp tbsp
• plain flour↗3 tbsp tbsp
• parmesan↗50g g

  (or vegetarian alternative), finely grated

• lemons↗2

  both zested, 1 juiced, 1 cut into wedges

• panko↗50g g

  or coarse dried breadcrumbs

• egg↗1
• wholegrain mustard↗1 heaped tsp tsp
• vegetable or sunflower oil2 tbsp tbsp

  for frying

• bag watercress↗100g g

  or rocket

• garlic cloves↗2
• basil↗50g g

  stalks roughly chopped

• small capers↗2 tbsp tbsp

  (in brine), drained

• extra virgin olive oil↗4 tbsp tbsp

  plus extra to serve

• sugar↗pinch of
• dry pitted black olives↗50g

  sliced

Step-by-step instructions

1. 1

   Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.

2. 2

   Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.

3. 3

   Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated.

4. 4

   Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.