Preheat oven to 425F. Whisk pomegranate molasses, olive oil, zaatar, and salt in a small bowl.** Drain tofu, pat off excess water and press it for at least 10 minutes. (If you don't have a tofu press, wrap the block in a towel, place a plate over it, and top with something heavy, like a can of beans.)

Slice tofu block into 4 "steaks." You can do this by slicing the block in half, and then slicing each half so that you have 4 thin steaks. Coat the tofu steaks with the pomegranate-zaatar marinade on all sides and press it onto the tofu. Let sit for at least 10 minutes for the flavors to infuse.

Place the marinated tofu on a parchment paper lined baking sheet and bake for 25-30 mins, flipping halfway through. If there's any leftover marinade, you can drizzle it over the tofu when you flip it.

Meanwhile, prepare the green tahini by simply blending all the ingredients together until smooth. Use 7 tablespoon water and 3 tablespoon lemon juice, and then taste the result to see if you would like to add more lemon or a thinner consistency.