Rinse the quinoa in cold water in a sieve. Bring to the boil with the water, boil for 10 mins., cover and leave to stand for 5 mins., allow to cool.
Mix the ingredients, season with plenty of herb salt.
Heat the oil, fry the mushrooms, season with za'atar.
Combine the lime juice with the soy sauce, Vermouth, honey, garlic and seasoning. Mix the tofu with the marinade. Cover and chill for approx. 30 mins. Remove the tofu from the marinade and drain. Heat the olive oil, fry the tofu on all sides.
Mix the sweet potatoes with the dukkah and oil in a bowl, spread onto an oven tray lined with baking paper.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
Heat up the butter in a pan, add the salt and sugar, and mix well. Add the chicory, sauté on a low heat until soft.
Mix the salt and seasoning in a bowl. Add the chickpeas, and mix until they are evenly coated with the seasoning. Heat the oil in a frying pan, fry the chickpeas.
Mix the quinoa with the dressing, season with lime juice and herb salt to taste. Divide among deep dishes together with the rest of the ingredients, scatter the edamame over the top, serve the bowls immediately.