Squeeze as much liquid from the tofu as you can (if you have time, wrap the block with a thick pad of paper towels, place in a shallow dish and weight with something flat and heavy, like a small cast iron pan - leave for at least an hour).

Stand the block on end and, using a thin, very sharp paring knife, slice into 4 thin slabs.

Whisk together the lemon juice, olive oil, pomegranate molasses, salt and pepper, and pour into a shallow dish. Add the tofu slices, coating all sides with the marinade. Let soak at least an hour in the fridge (up to overnight).

Meanwhile, make the salsa. Finely grate the zest from the lemon and then squeeze 1 tablespoon of juice into a bowl. Add the pomegranate ariels, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 teaspoon salt. Fold gently with a rubber spatula. Season to taste with more salt.

Lightly coat the bottom of large skillet with oil, and heat over medium until the oil shimmers. Add the tofu and cook on both sides until well-seared and lightly golden.

To serve, line 2 plates with a thin layer of massaged kale. Arrange 2 pieces of the tofu on the kale, and spoon the avocado pomengranate salsa on top. (For 4 appetizer-sized portions, use one piece of tofu per plate.)