Heat oven to 220C. Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out.

Combine the chickpeas and tomatoes on a half-sheet pan and sprinkle with salt and black pepper to season.

Using a Microplane or other fine grater, grate the garlic cloves and zest 2 lemons into a large bowl. Squeeze ½ cup juice from the lemons and reserve. Add the oil, za’atar, oregano and ½ cup chopped parsley to the garlic mixture and stir to combine. Pour half of the marinade over the chickpeas and tomatoes, toss to combine and spread in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes.

Meanwhile, add the soy sauce to the remaining marinade and stir. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate while the chickpea mixture cooks, then nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan.

Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes.

While the tofu roasts, whisk together the tahini, honey, reserved lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper.

Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ½ cup parsley. Store any extra dressing separately to be served with the salad.