The night before (allow 2 hours)
Make the four dressing/marinades: the garlic oil and dressing for the grilled vegetable salad, marinade for the chicken and tofu, and the dressing for the spinach salad.

Cut the tofu into 2"x1"x1" chunks and skewer on shish-kebab sticks. If you’re using wooden skewers, soak them in water beforehand.

Marinate the chicken and tofu in separate containers. You may need to make a double batch of marinade if you’re serving both meat and tofu. Make sure everything’s covered with the dressing, and cover tightly. Refrigerate.

Cut up all the vegetables for both crudités and the grilled vegetable salad EXCEPT for the mushrooms. Separate according to their intended use. Store in tightly sealed containers in the refrigerator overnight.

Prepare the fruit salad as well and squeeze the juice of ½ lime or lemon over it. This will help prevent browning. Make sure it is covered tightly and refrigerated.

At noon the day of
Give the chicken and tofu a swirl so that the marinade and meat move around a bit.

Set the brie wedge in a dish, place pecans on the brie and crumble brown sugar over the top. Cover and set aside.