Oven-Baked Crispy Tofu with Fresh Vegetable Salad

Ingredients

• • ⅓ cup (75 ml) mayonnaise
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) Dijon mustard
  • 1 lemon, zest finely grated
  • 1 tbsp (15 ml) lemon juice
  • 1 cup (80 g) panko breadcrumbs
  • 1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick, each slice cut into 2 triangles
  • ½ lb (225 g) mini bell peppers, various colours, seeded and sliced into thin rounds (see note)
  • 2 romaine lettuce hearts, leaves torn
  • 2 celery stalks, thinly sliced