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Preheat the oven to 180°C fan / 390°F. Spread the tofu on a baking tray and drizzle with olive oil. Put the broccoli on another tray, drizzle with oil and season generously. Roast both for 20–25 minutes, until the tofu is golden and the broccoli is slightly charred. Drizzle the tofu with tamari and set both aside to cool.
Bring a large pan of salted water to the boil, add the pearl barley and cook for 30–35 minutes, adding the green beans and edamame for the last 5 minutes. Drain, refresh under cold water and toss with a little olive oil and salt.
For the croutons, toast the sourdough, rub both sides with the garlic, cut into pieces, then fry in olive oil for 2–3 minutes until crisp and golden. Season well.
To make the dressing, blend all the ingredients with 2–3 tablespoons water until smooth and creamy, adjusting the seasoning as needed.
To serve, add the salad leaves to the pearl barley, followed by avocado, croutons, broccoli and tofu. Toss everything together and finish with the green tahini dressing.