Mediterranean Salad with Clementines, Fennel and Olives

Ingredients

• extra-firm tofu

  drained and cut into 1-inch-thick slices
  1 lb
• fresh lemon juice
  1½ tbsp
• coarse (kosher) salt
  ½ tsp
• freshly ground pepper
  ¼ tsp
• + 1 tsp olive oil
  1 tbsp
• herbes de Provence
  1 tbsp
• clementines or small seedless oranges
  3 unit
• extra-virgin olive oil
  2 tbsp
• chopped fresh flat-leaf parsley
  2 tbsp
• fresh lemon juice
  2 tsp
• fennel bulbs

  halved, cored and cut into very thin strips
  2 small
• good-quality olives

  such as kalamata
  ¼ cup