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Chermoula marinated tofu, burnt broccoli, kale and chickpea salad






For chermoula tofu:

400g extra firm tofu

50g of coriander, roughly chopped

20g of parsley, leaves picked and roughly chopped

10g of garlic, (about 2 medium cloves)

35g of preserved lemon, halved and pips removed (about 1 medium lemon)

80ml of olive oil

1/2 tsp sea salt

1/4 tsp paprika

1/4 tsp cumin powder

1 pinch of cayenne pepper


For the salad:

1 head of broccoli cut into wedges

100g kale

40g of roasted cashew nuts

50g of drained chickpeas

1 tsp of cayenne pepper

1 tsp of garlic powder

30ml of olive oil

½ lemon juice

Sea salt


For the dressing:

40g cashew nuts soaked in hot water

1 tspof capers

1 garlic clove

20ml olive oil

½ lemon, juiced

1tsp dijon mustard


Cut the tofu into 100g steaks. For the chermoula marinade blend all of the ingredients with olive oil. Marinate the tofu for about 2 hours.


For the salad, dress the broccoli with a small amount of olive oil, garlic powder, cayenne pepper and season with sea salt. Char grill or roast in a very hot oven until the broccoli is charred on the edges. Set aside to cool.

Roast the chickpeas until almost dry. Marinate the kale in the lemon juice. To finish the salad mix all of the ingredients.

For the dressing blend the soaked cashew nuts, capers, garlic, mustard, lemon juice and olive oil. If the mix is too thick add some of the cashew water.


Serve the grilled tofu steak with broccoli salad, some of the dressing on the salad and finish with some roasted cashew nuts.