Vegan Salade Lyonnaise with Smoked Tofu

In a bowl, toss the tofu lardons with soy sauce, maple syrup, and smoked paprika until evenly coated. Separately, whisk together the sherry vinegar, Dijon mustard, agave syrup, minced shallot, and extra-virgin olive oil in a small bowl; season with salt and pepper and set aside. Arrange the frisée, radishes, and capers across four shallow bowls.

Cover and marinate the tofu at room temperature for 15 minutes.

Heat 1½ tbsp olive oil in a large heavy skillet over medium-high heat. Add the sourdough cubes and cook, tossing every 2 minutes, for 6–8 minutes until deeply golden and crisp on all sides. Rub the warm croutons immediately with the cut garlic clove, then set aside.

Return the pan to medium-high heat and add the remaining 1½ tbsp olive oil. Lay the marinated tofu lardons in a single layer and cook undisturbed for 3–4 minutes until a deep mahogany crust forms on the underside.

Flip the lardons and cook for a further 3 minutes until the second side is equally crisp.

Remove the pan from the heat and pour the prepared sherry-mustard vinaigrette directly into the hot pan, swirling vigorously to deglaze all the caramelised bits and warm the dressing through.

Immediately spoon the hot tofu lardons and warm dressing over the frisée in each bowl, allowing the heat to just wilt the edges of the leaves. Scatter the garlic croutons over the top, finish with parsley and a pinch of fleur de sel, and serve at once.