Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place dukkah on a large plate. Toss tofu in the dukkah to coat. Place the tofu, carrots and capsicum on prepared tray, spray lightly with olive oil. Roast for 25–30 minutes, turning once halfway through cooking time, or until the tofu is golden and vegetables are tender.
Step 2Meanwhile, steam, boil or microwave the beans and broccoli for 2–3 minutes, or until just tender. Drain.
Step 3Place almonds and coriander in a small food processor; process until finely chopped. Add lemon juice, olive oil, rice malt syrup and 1 tablespoon water, and process again until a runny paste-like consistency.
Step 4Combine the tofu and vegies together in a large bowl. Divide the salad between four serving plates and drizzle over with the coriander dressing. Serve the salad with steamed brown rice.