Salt & Pepper Seared Tofu, Thyme Roasted Sweet Potatoes with Marcona Almonds, and Avocados served on a bed of Spinach and Red Cabbage
(whew, that’s a long title!)
It’s a great combination of flavors. Earthy and comforting while being healthy. It’s filled with good fats and high in protein.
I served this salad at room temperature, rather than while piping hot. You could also serve it cold from the fridge (as in leftovers!), or serve it hot, straight after cooking. If you serve it hot, the spinach will likely wilt, but that’s ok; then it’s a wilted spinach salad.
I dressed the spinach with a simple oil and white wine vinegar dressing, but feel free to use your favorite. The husband will want sweet and soy dressing on his (that’s pretty much the only dressing he eats now).
*Cook’s Notes: 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. Follow the instructions for pressing the tofu in this recipe.
Autumnal Salad – Salt & Pepper Seared Tofu, Thyme Roasted Sweet Potatoes with Marcona Almonds, and Avocados served on a bed of Spinach and Red Cabbage Recipe
Salt & Pepper Seared Tofu, Thyme Roasted Sweet Potatoes with Marcona Almonds, and Avocados served on a bed on Spinach and Red Cabbage
Thyme Roasted Sweet Potatoes with Marcona Almonds
- 1 orange sweet potato commonly sold as yams, peeled
- 1 yellow sweet potato peeled
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1/3 cup Marcona almonds
Salt & Pepper Seared Tofu
- 1 package 14-20 ounce extra firm tofu (not water packed*), cut into 1 inch cubes
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 teaspoon olive oil
- 5 ounces fresh spinach leaves more or less to taste
- ¾ cup thinly sliced red cabbage
- splash of olive oil and splash of white wine vinegar or dressing of choice
- ½ avocado sliced
- additional pepper and fresh thyme leaves to garnish
- 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…
- 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.
*Cook’s Notes: 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. Follow the instructions for pressing the tofu in this recipe: https://lifecurrentsblog.com/spiced-tofu-with-broccoli-and-blue-cheese-salad/