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1
Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, and then into 2-inch pieces.
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2
Place in a large cast iron skillet or on a large rimmed baking sheet.
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3
Toss with oil, thyme, salt, and pepper.
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4
Roast for 15 minutes, stir, and return to the oven for another 15 minutes.
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5
Mix the almonds into the sweet potatoes, and return to the oven for 5 more minutes, or until nuts are golden and toasted.
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6
While the sweet potatoes roast, cut tofu into cubes.
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7
While the tofu is in cubes on your cutting board, sprinkle with salt and pepper.
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8
Heat a large non-stick pan over medium-high heat.
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9
Once the pan is hot, add the oil and tofu, and cook until a nice golden brown crust forms.
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10
Turn tofu over and continue to cook until the second side is also nicely browned, about 10 minutes per side.
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11
Place spinach and red cabbage in a large bowl, and drizzle dressing over the top.
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12
Toss gently to coat.
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13
Place dressed greens in a large serving bowl.
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14
Place tofu, and sweet potatoes in the bowl with the greens.
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15
Top with avocado slices.
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16
Garnish with additional pepper and thyme leaves if desired.
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17
Enjoy!
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18
Cooks note: I prefer tofu that isnt packed in water; its easier to use, and I find that it tastes better.
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19
But if all you can find is the water-packed variety, that will work nicely.
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20
Youll just need to press the water out of the tofu.
