Drain a block of extra-firm tofu. Press it with paper towels or a lint-free dish towel to get out as much moisture as possible, then cut the tofu into bite-sized pieces.

Set a large sauté pan over medium heat. Add 2 tablespoons of avocado oil or enough to coat the surface. In two batches, sear the tofu for 5 minutes on each side or until it is golden, crispy and releases from the pan.

While the tofu is searing, fill a medium pot with water and set it on the burner next to the tofu. Bring it to a boil.

Add a large pinch of salt to the boiling water and add your mixed grains. Reduce the water to a simmer and cook for 25-30 minutes, or until you can taste the grains and they are tender. Drain the grains, but return them to the pot.

Season the grains with 1 teaspoon of cumin seeds, ½ teaspoon of sumac and ½ teaspoon of salt. Mix in the spices while the grains are still warm to help "bloom" the spices. Set aside.

While the tofu and grains are cooking, use a mandolin to thinly slice the ½ head of green cabbage, ½ red onion and 3 carrots into a large bowl. Thinly slice the green parts of the scallions and add these to the bowl as well.

Make the dressing in a small blender, add all the ingredients for the dressing and blend until smooth. Taste and add more salt or vinegar as preferred.

Add the tofu, grains and dressing into the bowl with the vegetables. Mix this into a slaw.

To serve, pile the salad into four bowls and top with torn tender herbs and chopped pistachios.