Tofu escalopes with black olive salsa verde recipe | Good Food

Ingredients

• 600g small new potatoes (I used red-skinned Roseval)
• 396g pack firm tofu drained and pressed (see tip)
• 2 tbsp light soy sauce
• 3 tbsp plain flour
• 50g parmesan (or vegetarian alternative), finely grated
• 2 lemons both zested, 1 juiced, 1 cut into wedges
• 50g panko or coarse dried breadcrumbs
• 1 egg
• 1 heaped tsp wholegrain mustard
• 2 tbsp vegetable or sunflower oil for frying
• 100g bag watercress or rocket
• 2 garlic cloves
• 50g basil stalks roughly chopped
• 2 tbsp small capers (in brine), drained
• 4 tbsp extra virgin olive oil plus extra to serve
• pinch of sugar
• 50g dry pitted black olives sliced