Tofu escalopes with black olive salsa verde

Name: Tofu escalopes with black olive salsa verde
Ingredients: 600g small new potatoes (I used red-skinned Roseval); 396g pack firm tofu drained and pressed (see tip); 2 tbsp light soy sauce; 3 tbsp plain flour; 50g parmesan (or vegetarian alternative), finely grated; 2 lemons both zested, 1 juiced, 1 cut into wedges; 50g panko or coarse dried breadcrumbs; 1 egg; 1 heaped tsp wholegrain mustard; 2 tbsp vegetable or sunflower oil for frying; 100g bag watercress or rocket; 2 garlic cloves; 50g basil stalks roughly chopped; 2 tbsp small capers (in brine), drained; 4 tbsp extra virgin olive oil plus extra to serve; pinch of sugar; 50g dry pitted black olives sliced