Wash the leeks and cut them in half lengthwise; cut each half in two to get 4 equal pieces from each leek.
Cut the tofu into half a centimeter thick slices; put them in a flat container, taking care that they are not overlapping.
Chop finely the herbs, cut the pomegranate in half, set aside one of them and get the juice from the other using a juicer.
Add pomegranate juice to the oil and soy sauce, add the herbs, and pour this marinade on tofu slices.
Close the container with tofu and put it to rest in the fridge at least half an hour; the more it rests, the more it becomes tasty (for this reason you can also marinate it overnight).
Turn the oven to 390°F.
Cut out a 20x30 cm rectangle of baking paper for each person (in this case two); put at the center of each rectangle 4 pieces of leek, with the cut side facing up. Season with salt and pepper.
Put the marinated tofu slices over the leek pieces, drizzle with the remaining marinade and close well the baking paper to form a packet.
Bake the leek and tofu packets for 20 minutes.
After this time, remove the packets from the oven and check; if the leeks are tender, the dish is ready to be served. If not, continue baking for 5-10 minutes.
After baking open the tofu and leek pachets and let them cool slightly; add some fresh pomegranate garnets and serve immediately.