Preheat oven to 350 degrees.
Line 2 trays with parchment paper.
Peel and chop the sweet potatoes in 1/2 inch cubes into a medium bowl. Peel and slice the scallions and add to the bowl. Mix with 1 Tablespoon olive oil. Pour onto one of the tray and spread evenly. Place the tray into the oven and cook for 20 minutes or until potatoes are cooked.
Chop the tofu into 1/2 cubes. Mix oil, salt and ground cumin in a medium bowl and the chopped tofu and fold until well mixed. Place the tofu in a prepared oven tray and cook for 20 minutes.
When potatoes and tofu are cooked remove from oven and let cool.
Place the shredded brussels sprouts in a large bowl, add the shredded carrots, cooked potatoes, scallions and tofu. Mix gently.
In a medium bowl, mix the lemon juice, apple cider vinegar, honey, salt pepper and olive oil until well combined.
Pour the dressing onto the brussels sprouts salad and gently mix until well combined. Let stand for 5-10 minutes so the flavours blend.
Before serving, add the walnuts and combine. Serve the salad warm.