Combine the pesto ingredients in a food process and process until fully combined.
To make the coulis
Preheat oven to 350F/175C.
Cut the bell pepper in two, and remove the stem. Scrape-out all seeds and all the stringy white flesh.
Place face-down onto a baking sheet and roast until the skin is charred/burned, about 20 minutes.
Remove from oven and let cool. Once cooled, peel off the skin and any black pieces.
Blend with olive oil in a food processor, season with salt and pepper as needed.
To make the salt & pepper tofu
In a medium-sized bowl, mix the cornstarch, salt, pepper and garlic powder. In another bowl, mix the vegan egg and juice of ½ the lemon. Set aside.
Dip the tofu in the egg mixture and then into the cornstarch mixture, to coat. In another frying pan, cover the base with enough oil to fry the bottom of the tofu. Place each piece in the oil and fry until golden brown – turn and repeat on the other side.
Drizzle the coulis on two plates, top with tofu and pesto. Serve with lemon slices.
It’s really important to use the right kind of tofu for this recipe. You want it to be “silken” and “extra-firm” (simply “firm” is too flimsy). It usually comes in a molded plastic container.
Recipe by Vegangela at http://vegangela.com/2011/10/02/elegant-salt-and-pepper-tofu/