Crispy Greek Tofu with Marinated Capsicum Salad and Focaccia Croutons

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle of water to the boil.
2. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Remove core and seeds from capsicums and slice 1cm. Cook for 6–7 minutes, until tender. Roughly chop garlic and add to pan with first measure of rosemary. Cook a further 2–3 minutes, until capsicum is soft and rosemary is fragrant.
3. Reserve pan to cook tofu. Mix balsamic vinegar, oil and honey together in a large bowl. Add cooked capsicum to bowl, season with salt and pepper and toss to combine. Set aside to marinate.
4. Trim ends off beans OR cut asparagus in half and place in a medium, heat-proof bowl. Cover with boiling water and leave for 5–6 minutes, until bright green and tender. Drain well. Dice focaccia 2cm and toss on prepared tray with a drizzle of oil. Bake for about 5 minutes, until golden and slightly toasted.
5. Pat tofu dry with paper towels and cut into 1cm-thick slices. Mix cornflour, Greek spice mix, second measure of rosemary and salt in a medium bowl. Add tofu and toss to coat. Return reserved pan to a medium-high heat with a drizzle of oil. Cook tofu for 2–3 minutes each side, until crispy and golden.
6. While tofu cooks, prepare the rest of the salad. Dice cucumber; cut cherry tomatoes in half; thinly slice red onion. Add all to bowl with marinated capsicum. Add green beans/asparagus, focaccia croutons, rocket and mayonnaise. Toss to combine and season with salt and pepper.
7. Divide marinated capsicum salad between plates and top with crispy Greek tofu. Scatter over chopped olives.