First, marinate firm tofu sliced in ½ inch thick pieces:
2 T pomegranate molasses
1t agave nectar
A splash braggs liquid aminos
Olive oil
Chopped chervil
Chopped thyme
Chopped tarragon
¼ cup water
2 T red wine vinegar
2 cloves garlic minced
Then, boil small red potatoes, steam asparagus and green beans. When still warm, dress each with olive oil, red wine vinegar, salt, pepper, mustard, minced garlic, and chopped 'fines herbes' ( parsley, chives, chervil, thyme and tarragon). Chill each separately.
When the veggies are chilling, broil the tofu under a high broiler for 12 minutes basting periodically.
At the same time, simmer chickpeas with red onions, 2 T tomato paste, thyme and cayenne.
Quarter some cherry tomatoes. (I didn’t dress them but just because.) Rinse some radishes.
Scour your fridge for some olives. We only had kalamata.
Arrange and then eat.
