Onions clean, wash and cut into thin rings. Wash the basil, shake dry and pluck the leaves. Sort the arugula, wash and drain well.
Drain the mozzarella. Cut into 8 thin slices. Drain the tomatoes while collecting the oil. Cut the tofu into quarters. Cut a pocket into each piece. Salt the tofu. Put 2 tomatoes, 2 mozzarella slices and 2-3 rocket leaves in each pocket.
Heat the oil in a large frying pan. Fry the tofu for about 3 minutes on each side. Drain on kitchen paper.
For the vinaigrette, mix vinegar, honey, some salt and pepper. Fold in 3 tablespoons of tomato oil. Mix the rest of the rocket, spring onions, basil and vinaigrette. Arrange tofu slices and salad.