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

Place tofu in a large colander and set in the sink. Pour 1 quart boiling water over tofu and let rest for 1 minute. Transfer to a paper towel–lined tray and press dry. Heat 3 tablespoons olive oil in a large nonstick or cast iron skillet over medium-low heat until shimmering. Add tofu and cook, turning occasionally, until golden brown and crisp on all surfaces, about 15 minutes total. Sprinkle with half of za'atar and toss to coat. Transfer tofu to a paper towel–lined plate to drain. Scrape remaining contents of pan into a medium bowl and set aside to cool slightly.

Add 2 tablespoons reserved grapefruit juice, tahini, miso paste, lemon juice, and honey or agave nectar to bowl with reserved oil from cooking. Add 1 more tablespoon olive oil. Whisk until smooth, adding more grapefruit juice or water as necessary to achieve a smooth, pourable consistency about the texture of heavy paint. Season to taste with salt and pepper.

Add tofu to a large bowl. Add remaining tablespoon olive oil and remaining za'atar, season with salt, and gently fold together.

Add greens and half of dressing and gently fold to combine. Add grapefruit segments and avocado and gently toss to combine. Serve immediately, drizzling remaining dressing on top.