Autumnal Salad – 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!)
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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.
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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
Salt & Pepper Seared Tofu
- 14-20 ounces 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.1 orange sweet potato, 1 yellow sweet potato, 1 tablespoon olive oil, 1 tablespoon fresh thyme leaves, ½ teaspoon salt, ¼ teaspoon cracked black 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.1/3 cup Marcona almonds
- While the sweet potatoes roast…
- While the tofu is in cubes on your cutting board, sprinkle with salt and pepper.14-20 ounces extra firm tofu, ½ teaspoon kosher salt, ¼ teaspoon cracked black 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.1 teaspoon olive oil
- 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.5 ounces fresh spinach leaves, ¾ cup thinly sliced red cabbage, splash of olive oil and splash of white wine vinegar, ½ avocado, additional pepper and fresh thyme leaves to garnish
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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Hi, I’m a new follower. I found you on Freestyle Friday Blog Hop. Hop over and
say hi if you get a chance Jennifer from Just Wedeminute–
This looks delicious!
Oh, this sounds amazing. I’d be thrilled if you’d link this recipe up at Tastetastic Thursdays!
Holy moly, what a great salad meal-in-a-bowl! Love the sound of this, and all the complimentary flavors. Fabulous.
Thanks so much for submitting it to Wellness Weekend this week! 🙂
This looks wonderful. I will have to give a try. I’ve never done a lot with tofu… Hopped over from A Creative Princess party. Hope you have a wonderful weekend.
Stopping by from the blog hop and now following your blog thru Facebook. I could not find a GFC or RSS Reader so if you have it and I missed it let me know and I will come back and follow. I would love a follow back when you get the chance and while you are there enter my two giveaways that end next week and they have very low entries! Thanks so much for your help and have a great day!
This is a beautiful salad that I can’t wait to try, really wish I had one right now. Thank you so much for sharing with Full Plate Thursday. Hope you have had a great week end and come back soon!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Come Back Soon,
Oh my goodness this looks so good! I am always looking for new ways to enjoy tofu and this looks so simple, yet delicious. Plus, adding avocado instantly makes things better. Beautiful photos too!
Looks delicious, especially those thyme roasted sweet potatoes! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
The salad sounds so light and refreshing and I love the combination of sweet potato with thyme and tofu – I don’t think I ever would have thought to combine these. Thanks so much for sharing with Made with Love Mondays (and please remember to provide a link back to the challenge page when submitting recipes to Made with Love Mondays)…
Hi there! What a great idea for a salad, all the better for me as I’m such a tofu and avocado freak.
Just one suggestion. If you lightly coat the tofu with potato flour (cornflour works just as well) just before you stick it in the pan you get a really good crust. You can shallow fry it on a non-stick pan in very little oil and get a crust that somewhat resembles agedashi tofu.
Also, if you add the pepper to the cornflour, it’ll help it stick 🙂
Thanks for the recipe.. it’s going on the list 🙂
Oh, this is beautiful! So many favorites in the ingredients: sweet potatoes, avocado, almonds….yum! Thank you!