For the marinade, mix the ketchup, mustard, soya sauce, Madras curry powder, sugar and ½ teaspoon of salt together thoroughly.

Cut the tofu into 1 cm cubes, mix with the marinade and leave to marinate for 15 minutes.

Then fry the tofu cubes in a frying pan over a medium heat until browned all over. Do not turn the tofu until one side has turned a golden brown colour.

Cook the orecchiette in boiling salted water until al dente, then drain.

Roughly chop the rocket and the herbs. Remove the tomato stalks and dice the tomatoes. Place the herbs and diced tomatoes in a tall container with the balsamic vinegar and oil, and purée with a hand blender. Season with ½ teaspoon of salt and a little pepper.

Add the tomato sauce, olives, fried tofu cubes and chopped rocket to the orecchiette and mix everything together well.