Preheat oven to 180°C/355°F.
Bring a small pan of salted water to the boil and add the chicken leg. Simmer gently for 15-20 minutes. Remove the pan from the heat, but leave the chicken to cool in the water for 10 minutes.
Make the dressing. Add the tofu, anchovies, Parmesan and half the garlic clove to a food processor. Squeeze in a little lemon juice and blend until smooth. Set aside.
Rub the other half of the garlic clove over both sides of the sourdough bread. Place directly on an oven shelf and bake until toasted and crisp - about 5-7 minutes.
Bring a small pan of water to the boil, add the egg and simmer for 7 minutes. Remove from the water and hold under cold running water. Peel the egg and cut in half.
Remove the chicken from the water. Pull the flesh (and skin, if using) from the bone and tear it into pieces. Discard the bone.
Take the sourdough out of the oven and cut it into small squares.
To assemble, put the lettuce, chicken, croutons and halved egg on a plate. Drizzle over the dressing, add pepper, and serve.