Rip the bread into small pieces and leave to dry overnight in a warm place.
To make the pesto, finely shred the herbs and garlic in a bowl, add enough oil to form a paste, season with salt and pepper and ½ lemon juice.
Slice the tofu and cut into small squares, marinate with oil, ½ the lemon juice and season lightly.
In a small frying pan, lightly toast the seeds until they are coloured, be careful not to burn them.
In cold water wash the chard and baby cos, dry in a lettuce spinner or with a dry cloth.
Slice the tomatoes into different shapes.
Bring a medium pot of water with a little white vinegar up to a rolling boil, give the water a stir and very gently crack the eggs into the water, cook for two minutes for a soft egg or four for a firmer egg. Once cooked remove from water and place on a dry cloth to drain.
Combine all salad ingredients together in a bowl and top with air dried bread, poached egg and drizzle with the pesto to finish.