Mustard-Crusted Tofu with Kale and Sweet Potato

• Vegan
• Gluten free

• Produce

  • 1 tbsp Ginger, fresh
  • 1 bunch Kale
  • 1/2 Onion, medium
  • 1 Red-skinned sweet potato, small

• Refrigerated

  • 1 14-ounce package Tofu, firm

• Condiments

  • 1/2 cup Dijon mustard, Whole Grain
  • 2 tbsp Lime juice, fresh

• Oils & Vinegars

  • 4 tbsp Vegetable oil

Found on epicurious.com

Ingredients

• 1 14-ounce package firm tofu
• 1/2 cup whole grain Dijon mustard
• 4 tablespoons vegetable oil, divided
• 1/2 medium onion, sliced
• 1 tablespoon minced peeled fresh ginger
• 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
• 1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
• 2 tablespoons fresh lime juice

Directions

• Preparation Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu). Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve. Per serving: 418 calories, 24 g fat (2 g saturated), 0 mg cholesterol, 775 mg sodium, 31 g carbohydrate, 7 g fiber, 21 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›