• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch wedges. Zest and quarter lemon. • Open and drain tofu; press out excess water with paper towels. Cut crosswise into three pieces, then stand each piece upright and halve vertically (you’ll have six thin planks). Season generously all over with salt.

• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, 3-5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed! • Turn off heat; transfer to a paper towel-lined plate.

• While tofu cooks, in a small bowl, combine mayonnaise, half the chimichurri, and as much lemon zest as you like.

• Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 11⁄2-2 minutes. • In a medium bowl, toss together grain blend, spinach, remaining chimichurri, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.

• Divide salad between shallow bowls. Top with sweet potato jumble and tofu in separate sections. Drizzle with chimichurri mayo and serve with remaining lemon wedges on the side.