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,

INGREDIENTS For the Tofu: 1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note above) 2 tablespoons minced fresh lemongrass 2 tablespoons low-sodium soy sauce 2 tablespoons vegan honey 2 tablespoons Asian vegan fish sauce 1 tablespoon vegetable or canola oil For the Hoisin-Honey Sauce: 1 tablespoon hoisin sauce 1 tablespoon rice wine vinegar 1 tablespoon honey 1/2 tablespoon toasted sesame oil 1/2 tablespoon low-sodium soy sauce For the Chili Mayo: 1/4