Preheat and prepare: Preheat the oven to 425°F (220°C). Put a large rimmed baking sheet in the oven as it heats — a hot sheet helps the potatoes start browning immediately (maillard reaction) instead of steaming, which gives better texture and flavor.

Prepare the potatoes: Toss the halved fingerlings in a large bowl with 4 tablespoons olive oil, 1 1/2 teaspoons kosher salt (adjust to taste), 1/2 teaspoon freshly ground black pepper, and 1 teaspoon of the za'atar (reserve the rest for finishing). Make sure each piece is well coated so they roast evenly and develop golden edges instead of drying out.

Roast the potatoes: Spread the potatoes cut-side down in a single layer on the hot baking sheet (crowding causes steaming). Roast for 25–30 minutes until deeply golden and tender when pierced with a paring knife. Flip once halfway through if you want even browning on both sides. The high heat crisps the skins and concentrates the potato's natural sugars.

While potatoes roast — season the tofu: Pat the pressed tofu slices dry with paper towels to remove surface moisture (this helps them brown). Sprinkle both sides with a light pinch of salt, the remaining 1/2 teaspoon za'atar, and a small pinch of garlic powder. Light seasoning at this stage lets the exterior build flavor without overwhelming the tofu's delicate interior.

Make the quick tamari-lemon glaze: In a small bowl whisk together 4 teaspoons tamari, 4 teaspoons lemon juice, and a pinch of garlic powder. This bright, salty glaze will be brushed onto the tofu at the end to add umami and acidity that balance the oil and za'atar.

Pan-fry the tofu for golden crust: Heat a large nonstick or cast-iron skillet over medium-high until shimmering. Add 4 teaspoons olive oil, then add tofu slices in a single layer (work in two batches if needed). Fry without moving for 3–4 minutes until the undersides are deeply golden — this undisturbed sear develops a flavorful crust and keeps the tofu from sticking. Flip and sear the other side 2–3 minutes. Lower heat if the oil smokes.

Glaze the tofu: Reduce heat to medium-low and brush the tamari-lemon glaze onto the tofu on both sides, cooking 30–60 seconds more per side so the glaze becomes glossy but doesn’t burn. The short time lets the glaze cling to the crust and infuse flavor without making the tofu soggy.

Sauté the greens: After tofu is done remove it to a plate and keep warm. Wipe the skillet if there are stuck bits (or leave them for flavor). Add a drizzle of olive oil if needed, then add the packed greens (tear larger kale leaves into bite-size pieces). Sprinkle with a pinch of salt, a pinch of garlic powder, and 1–2 tablespoons of water; sauté on medium-high for 2–4 minutes until wilted but still bright — the short sauté preserves nutrients, color, and a little texture.

Finish the potatoes: When potatoes are done, toss them in the bowl used earlier with the toasted sesame seeds or chopped walnuts (reserve a tablespoon for garnish), the remaining za'atar, and a squeeze of the reserved lemon juice if desired. Tossing them while hot lets the oil and spices coat the crust for maximum flavor adhesion.

Assemble the bowls: Divide roasted fingerlings among four bowls, add a nest of sautéed greens, and arrange 115 g (4 oz) of the golden tofu per bowl (3–4 slices). Spoon any resting glaze from the tofu pan over the tofu. Sprinkle each bowl with the remaining toasted sesame seeds or walnuts, sliced scallions, and finish with a grind of black pepper and a small drizzle of olive oil or an extra squeeze of lemon for brightness.

Serve and enjoy: Serve immediately so the tofu remains crisp and the potatoes are warm. Encourage diners to fold the components together so the za'atar and glaze marry with the greens and potatoes — each bite should have contrast: crispy, tender, bright, and toasty.