To make the chimichurri, place the parsley, cilantro, oregano, vinegar, olive oil and garlic in a small food processor and blend until smooth. Season with black pepper, then transfer to a large heatproof bowl.

Preheat a large grill pan over high heat. Toss the tofu in the paprika, coating it evenly on all sides. Lightly spray the tofu and mushrooms with olive oil. Working in two batches, add to the grill pan and cook, turning occasionally, for 5 minutes or until cooked and golden. Add to the chimichurri in the bowl and toss well to combine.

Add the fava beans, salad mix and cucumber to the tofu mixture and gently toss to combine. Serve warm.

TIP: You will need 1 x 14-oz can of fava beans for this recipe, which provides 11 oz of fava beans once rinsed and drained. Store any leftover fava beans in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.