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Add all of the marinade ingredients to a bowl and stir to combine. Crumble the pressed tofu into a bowl and pour the marinade over it. Cover and place in the fridge for 1 hour.
Meanwhile, prep the croutons, dressing and pasta. Heat some olive oil in a pan over medium heat. Add the bread & garlic salt and toss to coat. Cook for 5-7 minutes, or until the bread is toasted on all sides. Set aside.
Add all of the dressing ingredients to a food processor or blender. Pulse until combined, adding water as needed to thin. Set aside.
Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water.
Heat some oil in a pan over medium-high heat. Add the tofu pieces to the pan. Allow the tofu to sit untouched for 3-5 minutes. Toss and continue to cook until the marinade is absorbed and the tofu is crispy.* Set aside and allow to cool.
To assemble, add the pasta, croutons, tofu bacon and the rest of the salad ingredients to a large bowl. Add the dressing and toss to combine. Serve at room temperature or chilled.