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Using a paper towel, tap and dry the tofu.
Slice the tofu into thick cubes, then cut each cube in half.
Place the tofu in a baking pan and season with salt, pepper, paprika, garlic powder, and bread crumbs. Shake the pan to ensure the tofu is well coated.
Bake in a preheated convection broil oven at 450F/230C for 10-15 minutes, until golden and crispy.
On a nice plate, arrange the microgreens and place the avocado slices on both edges.
Pour the salad dressing over the microgreens and avocado.
Add the crispy tofu, garnish with jalapeño slices and a sprinkle of black sesame seeds.