Autumnal Salad

• 1 whole Orange Sweet Potato (commonly Sold As Yams), Peeled
• 1 whole Yellow Sweet Potato, Peeled
• 1 Tablespoon Olive Oil
• 1 Tablespoon Fresh Thyme Leaves
• 1/2 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper
• 13 cups Marcona Almonds
• 16 ounces, weight Extra Firm Tofu (Not Water Packed, See Note), Cut Into 1 Inch Cubes
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Cracked Black Pepper
• 1 teaspoon Olive Oil
• 5 ounces, weight Fresh Spinach Leaves, More Or Less To Taste
• 3/4 cups Thinly Sliced Red Cabbage
• 1 dash Olive Oil And A Splash Of White Wine Vinegar, Or Dressing Of Choice
• 1/2 whole Avocado, Sliced
• Black Pepper To Taste
• Thyme Leaves, For Garnish (optional)

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

orange sweet, yellow sweet potato, olive oil, thyme, salt, pepper, almonds, water, kosher salt, pepper, olive oil, red cabbage, olive oil, avocado, black pepper, thyme

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/autumnal-salad/ (may not work)