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

Name: Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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)