Lemon, Mint and Poppy Tofu Salad

Here's a easy and almost fat free vegan salad. Generally I use a firm chalky tofu for salads as it gives bite and texture, silken tofu is nice but better for dessert making.
This is also the time of the year for excellent cucumbers and peas. Cucumbers are more fragrant than earlier crops and pea's are sweeter and juicer fresh from the pod. I highly recommend you shell your own pea's, this may be more laborious but definitely worth the reward.

500g firm smoked tofu
300g fresh peas
1 cucumber
70g washed rocket
4 lemons
4 tablespoons poppy seeds
6 springs of mint
1 green chilli
1 clove garlic
50ml extra virgin olive oil
Sea salt

Method:
Slice tofu into 2cm cubes and lay over baking tray. Juice the lemons and strain out the seeds, sprinkle tofu generously with salt then drizzle over the lemon juice and half the olive oil. Lastly sprinkle over poppy seeds and bake tofu in pre-heated oven set at 180oC for 20 minutes.
Finely dice chilli and garlic together, place a small pot over medium heat and add the remainder olive oil. Once oil is hot add, garlic, chilli, peas and a teaspoon salt, saute the peas till just tender then remove from heat. Using a potato masher very roughly mash the peas for a few seconds just to break the skin's a little.
Slice cucumber lengthways and scoop out the seeds, then cut into 2mm slice's. Once the tofu is cooked roughly chop the mint and sprinkle over tofu, when tofu has cooled down enough mix the mint and tofu together. To make the salad you can either make 4 individual portions or a large platter. First lay down rocket, sprinkle over cucumber and peas and lastly top with tofu and serve.