Grilled Asparagus & Leeks + Cinnamon Tofu

I was delighted to create a spring recipe, Gingered Asparagus & Leeks, for Christy, The Blissful Chef, last month.  I was equally delighted when Meatless Monday chose to feature the recipe the following week!

Now that it’s spring and outdoor cooking is kicking into gear, I decided to try this recipe out on the grill.


JL’s Gingered Asparagus & Leeks (Roasted, Grilled or Raw)
Serves 4


  • 1 bunch of asparagus (about 16 spears)
  • 1 leek, thinly sliced
  • Juice of half a lemon
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon coconut aminos
  • 1 teaspoon ginger, grated


For roasted Gingered Asparagus and Leeks

  • Heat the oven to 400F and roast 8 – 10 minutes in a shallow baking dish. (shown above)

For grilled Gingered Asparagus and Leeks

  • On an indoor/outdoor grill: Grill for no more than 10 minutes, turning at half-way point.
  • On a charcoal or gas grill: Wrap in foil and steam on the grill for 8 – 10 minutes.

For raw Gingered Asparagus and Leeks

  • On a ParaFlexx sheet, dehydrate on 105 for 6 hours.

I served the asparagus with a new grilled tofu recipe

JL’s Cinnamon Tofu
Serves 2


  • Half a block of extra firm tofu
  • 1 T sesame oil
  • 2 T rice vinegar
  • 2 cloves garlic
  • 1 t Herbamere
  • A couple of dashes of cinnamon


  • Press the tofu. Slice into five pieces and place in a shallow dish.
  • Whisk all ingredients in small bowl and pour over the tofu. Marinade for 2 – 24 hours.
  • Grill on an indoor/outdoor grill for 8 minutes (turns at four minutes).

Dinner is served!

Cinnamon Tofu and Grilled Gingered Asparagus & Leeks

JL writes the blog JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter.


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