Autumnal Salad

Preheat oven to 400°F. Cut sweet potatoes in half lengthwise, and then into 2-inch pieces. Place in a large cast iron skillet or on a large rimmed baking sheet. Toss with oil, thyme, salt, and pepper.

Roast for 15 minutes, stir, and return to the oven for another 15 minutes. Mix the almonds into the sweet potatoes, and return to the oven for 5 more minutes, or until nuts are golden and toasted.

While the sweet potatoes roast, cut tofu into cubes. While the tofu is in cubes on your cutting board, sprinkle with salt and pepper.

Heat a large non-stick pan over medium-high heat. Once the pan is hot, add the oil and tofu, and cook until a nice golden brown crust forms. Turn tofu over and continue to cook until the second side is also nicely browned, about 10 minutes per side.

Place spinach and red cabbage in a large bowl, and drizzle dressing over the top. Toss gently to coat. Place dressed greens in a large serving bowl. Place tofu, and sweet potatoes in the bowl with the greens. Top with avocado slices. Garnish with additional pepper and thyme leaves if desired.

Enjoy!

Cook’s note: I prefer tofu that isn’t packed in water; it’s easier to use, and I find that it tastes better. But if all you can find is the water-packed variety, that will work nicely. You’ll just need to press the water out of the tofu.