- In a bowl, combine the corn flour and nutritional yeast.
- On a work surface, cut the tofu into slices ½ inch (1 cm) thick, then cut the slices into small rectangles. Place in a bowl and add the lemon juice. Generously season with salt and pepper. Mix well. Let marinate for 5 minutes. Drain. Coat the tofu in the corn flour mixture, shaking off any excess.
- In a large non-stick skillet over high heat, brown the tofu on all sides in the oil, along with the garlic and sage, until crispy. Drain on a plate lined with paper towel (see note).
- In a large serving dish, arrange the tomatoes, cucumbers, onion and tofu. In a small bowl, combine the remaining ingredients and pour over the salad. Garnish with parsley.
If desired, chop the fried garlic and sage and add to the dressing in step 4. Garnish with parsley.