Instructions:
- Press the tofu thoroughly (wrap in paper towels, place under a heavy book for 15-20 minutes). Cut the pressed tofu into 1/2-inch cubes. Toss gently in a bowl with cornflour, 1 Tbsp olive oil, salt, and pepper until lightly coated.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain immediately and rinse briefly with cold water to stop the cooking process. Set aside.
- Heat the remaining 2 Tbsp of olive oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer. Fry for 3-4 minutes per side until golden brown and crispy all over. Remove and set aside on a paper towel-lined plate.
- Make the dressing: In a jar with a tight-fitting lid, combine the lemon juice, Dijon mustard, maple syrup, minced garlic, oregano, salt, and pepper. Seal the jar tightly and shake vigorously until the dressing is emulsified.
- Assemble the salad: In a very large bowl, combine the cooked pasta, halved tomatoes, diced cucumber, sliced red onion, and diced bell pepper.
- Pour about two-thirds of the vinaigrette over the pasta mixture. Toss well to coat evenly. Gently fold in the chopped fresh herbs and the crispy tofu croutons. Taste and add more dressing, salt, or pepper as needed.
- For the best flavour integration, cover the salad and chill in the refrigerator for at least 30 minutes before serving.