Use a large, non stick skillet to pan roast the nuts over medium high heat. It doesn't take long and there's less chance of burning them if you do it on top of the stove. Give the pan a shake every once in a while. You'll smell it when they start to roast.

Transfer the toasted nuts to a large mixing bowl to cool.

Use the same skillet and repeat the process with the seeds. As with the nuts, you'll be able to smell it when they begin to toast. You may also hear some crackling. Don't forget to shake the pan to help prevent burning. Set about 1/4 of the toasted seeds aside.

Add the rest to the toasted nuts in the bowl and stir to mix. Allow to cool.

Working in batches if necessary, chop the nuts and seeds into small bits with a food processor. Avoid over processing because you'll eventually make nut butter.

Return to the bowl and stir in the seasoning and reserved seeds. Taste and make adjustments as necessary.

Store in an air tight container in the fridge for a week or two.

While the tofu is being pressed, mix the marinade ingredients in a large shallow bowl or tray.

Place the tofu slices in the marinade and turn a couple times to coat on all sides. Set aside for at least 20 minutes.

Mix the ingredients for the tahini flavored yogurt in a small bowl. Keep in the fridge until ready to serve.

Heat the oven to 450°F/230°C and prepare a baking sheet with a generous amount of oil.

To crust the tofu, add more dukkah to the same tray you mixed the marinade and press the slabs of tofu into the dukkah. Turn and repeat. You can use your fingers to add more dukkah to any bare spots. Transfer the dukkah crusted tofu to the prepared baking sheet. Repeat for the remaining pieces.

Bake for 20 minutes or so. Begin checking at 15 minutes. The dukkah should be golden brown. If you want, carefully turn the crusted tofu to even out the color on both sides.

Serve with the tahini yogurt and more dukkah to add at the table.