Drain and dry the tofu: Remove the tofu from the package and drain the water. Fold a few sheets of paper towels in half, lay them on a plate, place the tofu on them, and cover the tofu with another stack of paper towels. To help press the moisture out of the tofu, place a heavy pot on top of the tofu (put a can or 2 inside the pot for extra weight) to help weigh it down or use a flat-bottomed plate topped with a heavy book. Refrigerate for at least 30 minutes and up to 24 hours.

Remove the heavy objects and discard the paper towels. Slice the tofu width-wise into two equal rectangles. Next, cut each half into 12 cubes. Place the cubes in a large bowl and toss them carefully with the sage, rosemary, thyme, ¾ teaspoon of the salt, and the pepper.

Preheat the oven to 425 degrees F. On a large baking sheet, toss the brussels sprouts with 2 teaspoons of the olive oil. Season with the remaining ¾ teaspoon salt. Roast until crispy, tender, and well-browned, about 30 minutes.

While the brussels sprouts are roasting, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds. Add the tofu in a single layer and cook, undisturbed, until lightly golden, about 6 minutes. Flip the tofu and cook on the other sides, stirring and lowering the heat as needed, until lightly golden, 6 to 8 more minutes. Transfer to a serving dish.

Add the roasted brussels sprouts to the serving dish, along with the sliced pears, and crumbled goat cheese, and gently toss with the tofu. Serve warm or at room temperature.