Vegetable Platter with Tofu and Cuscus

5 from 6 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 227 kcal


  • 180 g Romanesco - green cauliflower
  • 80 g Cuscus
  • 1 Spring onions fresh, cut
  • 1 Chopped tomato
  • 50 g Tufu
  • 20 g Oak leaf salad light
  • 1 tbsp Oil
  • 1 tbsp Herbal spices


  • Season the cuscus and scald it with hot water and let it swell, stew the romanesco in salted water, chop the spring onions, tomatoes and tofu and roast them in the pan, arrange on the plate, pour the salad dressing over them - decorate with sprouts, radishes and parsley,


Serving: 100gCalories: 227kcalCarbohydrates: 0.6gProtein: 0.3gFat: 25.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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