splash of olive oil and splash of white wine vinegaror dressing of choice
½avocadosliced
additional pepper and fresh thyme leaves to garnish
Instructions
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.
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
Enjoy!
Notes
*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/