Mustard-Crusted Tofu with Kale and Sweet Potato
A hearty vegetarian dish featuring crispy tofu coated in whole grain mustard, served with sautéed kale and tender sweet potato slices. This nutritious meal combines protein-rich tofu with vitamin-packed vegetables.
Ingredients
- •1 package firm tofu
- •½ cup whole grain Dijon mustard
- •4 tablespoons vegetable oil
- •½ medium onion
- •1 tablespoon fresh ginger
- •1 bunch kale
- •1 small red-skinned sweet potato
- •2 tablespoons fresh lime juice
Cooking Instructions
- 1.
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
10 min
- 2.
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.
12 min
- 3.
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).
4 min
- 4.
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
2 min
