Green Goddess Harvest Salad

Step 1Place a rack in middle of oven; preheat to 425°. Toss 1 lb. sweet potatoes (about 2 large), scrubbed, cut into 1" pieces, 2 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on a large rimmed baking sheet to coat; push to one side. Whisk 2 Tbsp. low-sodium soy sauce, 2 Tbsp. extra-virgin olive oil, 2 tsp. garlic powder, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large bowl. Add one 14-oz. package firm tofu, drained, patted dry, cut into 1" pieces, and toss to coat. Turn out onto empty side of baking sheet. Roast, tossing halfway through, until tofu is deep golden brown and starting to crisp and sweet potatoes are very tender, 35–40 minutes. Let cool.Step 2Meanwhile, blend 1 cup (firmly packed) tender herbs (such as parsley, dill, cilantro, and/or basil), ¾ cup plain whole-milk Greek yogurt, ⅓ cup mayonnaise, 1 Tbsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 1 Tbsp. garlic powder in a blender until smooth. Taste dressing and season with more salt if needed.Step 3Place 1 lb. Tuscan kale (about 2 bunches), ribs and stems removed, leaves thinly sliced, and a couple big pinches of salt in a clean large bowl; massage kale with your hands until softened a little and deepened in color, about 1 minute. Add ½ cup salted roasted sunflower seeds or chopped salted roasted almonds, half of dressing, and remaining 2 Tbsp. extra-virgin olive oil and toss with your hands to coat. Transfer to a large shallow bowl.Step 4Toss 1 crisp red apple (such as Fuji, Honeycrisp, or Gala), scrubbed, cored, cut into ½" pieces, a pinch of salt, and remaining 1 Tbsp. fresh lemon juice in a small bowl. Arrange apple, sweet potatoes, and tofu over kale in separate mounds. Serve with remaining dressing alongside.Do Ahead: Sweet potatoes and tofu can be roasted, kale can be sliced, and dressing can be made 5 days ahead. Place in separate airtight containers; chill.