(Add your favourite greens onto this if you like.)
For the dressing
Olive oil ¼ cup
Tahini 1 tsp
Dijon mustard 1 tsp
Lemon juice 2 tbsp
Pomegranate juice 1 tbsp
Pomegranate arils 4 tbsp
Micro leaves 100g
Slice the tofu into thick strips and place in a small bowl. Combine half the olive oil, lemon juice and two soy sauces and pour over the tofu to marinate for 1 hour.
Sprinkle the black pepper onto a plate and toss the tofu in the pepper to cover, gently pressing down to make it stick.
Toss the vegetables in the rest of the olive oil and cook, together with the tofu, over medium coals – or in a griddle pan – until the vegetables are charred and the tofu has formed a slight toasted crust.
Make the dressing by placing all the ingredients in a little jar, tightly secured with a lid and shake until emulsified.
Arrange the hazelnuts and pomegranate on four plates. Equally divide the vegetables and tofu on the plates and splashes of dressing. Top with the micro leaves.