Preheat the oven to 425F and line two baking trays with parchment paper.

Trim off ¼ inch off the top of a bulb of garlic to expose the cloves. Place the garlic on top of a sheet of foil, then drizzle the top with 1 teaspoon oil, a pinch of salt and pepper, then fold the foil around the garlic to seal.

Place the sweet potato and shallot halves on a baking tray cut side up and drizzle with a little oil to properly coat (I used about 1 tablespoon) and sprinkle generously with salt. Arrange the thyme over the sweet potatoes, then flip the potatoes and shallots cut side down and nestle in the wrapped garlic. Bake in the oven for 30-35 minutes, making sure that the potatoes are soft. Note, cooking time may vary depending on how thick your potatoes and garlic cloves are, so monitor the shallots and remove if they are done roasting first.

Scoop out the flesh of the sweet potato and place in a food processor with the shallots. Squeeze the garlic cloves on top, then add the apple butter, five spice, and a pinch of salt. Process on high until the mixture is mostly smooth, then taste and adjust salt to your liking.

Finely crumble the tofu into a large mixing bowl. Add the paprika, garlic, onion power, thyme, allspice, fennel, white pepper, nutritional yeast, sugar, tamari, and oil. Toss the tofu together with the seasonings until evenly coated then spread the mixture out in an even layer on the second baking tray. Roast in the oven for 20 minutes. Give the tofu a toss, then roast again for 5-10 minutes, or until evenly browned. As the tofu cools, it will become firmer in texture.

Add the lime juice, cilantro, and a pinch of salt to the tray of tofu. Toss everything together until evenly mixed.

To serve, spread a portion of the sweet potato mash on to a serving platter and top with the tofu crumble, then enjoy!