Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing Recipe

Ingredients (11)

• 1 (14-ounce; 400g) block firm (non-silken) tofu, cut into 1- by 2- by 1/2-inch squares
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• 3/4 ounce (about 1/4 cup; 20g) za'atar, divided
• 1 large grapefruit, cut into segments, juice reserved separately
• 2 tablespoons (30ml) sesame tahini
• 1 tablespoon (15ml) white or yellow miso paste
• 1 tablespoon (15ml) juice from 1 lemon
• 1 teaspoon (5ml) honey or agave nectar
• Kosher salt and freshly ground black pepper
• 1 avocado, cut into 1/2-inch chunks
• 5 ounces greens, such as baby kale, spinach, or arugula (see note)