Season the tofu with thyme, lime peel and pepper. Set aside a couple of minutes.

Place a lightly oiled pan over medium heat. Place the tofu and the sliced artichokes in the pan and cook for 1 to 2 minutes or until the lime is aromatic, and you can smell it. Turn the tofu, pour 2 tablespoons of vegetable stock to the pan, cover and cook covered for 2 minutes more. Pour blended artichoke sauce, cook for 2 minutes more and serve.

Place the beans on an immersion blender cup, add olive and sesame oils, lime juice and puree. Plate like a thick sauce and place the tofu over it, then the artichoke and sauce over the tofu.

Lightly cook broccolini and add the lemon rind, juice and olive oil and plate. Serve the warmed broccolini and the cool cruciferous salad mix on the side.