Vegetarian Platter With Grilled Tofu

Here’s a nutritious feast with great sources of complex carbohydrates, friendly fats and healthy protein! It is also jam-packed with enzymes, vitamins, antioxidants and minerals. Colourful and filling, this makes a great lunch or dinner to share.


  • 2 thick slices of firm tofu
  • 1 sweet potato, cut into disks
  • 1 avocado, sliced
  • ½ large cucumber, sliced
  • ½ cup sprouted chickpeas
  • 1 large radish, thinly sliced
  • 2 handfuls baby spinach leaves
  • Juice of ½ lemon
  • Extra virgin olive oil to drizzle
  • 1 tsp black sesame seeds
  • For Tofu Marinade
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Brag’s liquid aminos or soy sauce
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • Juice of ½ lemon


  • Mix the marinade ingredients in a deep dish. Roll the tofu steaks in the sauce and leave for a minimum of 20 minutes.
  • Roast or steam the sweet potato until nearly cooked but still firm.
  • Prepare the platter with a bed of spinach leaves, the avocado, cucumber and radish slices and the sprouted chickpeas.
  • Heat the griddle pan and brush with oil. Cook the potato slices on both sides and place onto platter.
  • Char-grill the tofu slices for 3-5 minutes on each side and place on platter. Drizzle with olive oil and lemon juice and sprinkle with sesame seeds. Serve immediately.