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.
Ingredients
- 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
Method
- 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.