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    You are in: Home / Recipes / Mustard-Crusted Tofu With Kale and Sweet Potato Recipe
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    Mustard-Crusted Tofu With Kale and Sweet Potato

    Mustard-Crusted Tofu With Kale and Sweet Potato. Photo by kelly in TO

    1/1 Photo of Mustard-Crusted Tofu With Kale and Sweet Potato

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    kelly in TO's Note:

    Bon Appétit | September 2007 Healthy healthy healthy.

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    Units: US | Metric


    • 1 (14 ounce) package firm tofu
    • 1/2 cup whole grain Dijon mustard

    Kale and Potatoes

    • 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, peeled, halved lengthwise, thinly sliced crosswise (yam, about 8 ounces)
    • 2 tablespoons fresh lime juice


    1. 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.
    2. 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.
    3. 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. 4
      Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

    Ratings & Reviews:

    • on May 21, 2013


      I was initially really unsure of mustard + lime + kale, but oh my gosh! This was so delicious! I used 2 sweet potatoes and 1/4 cup of lime juice to extend the meal. Thank you so very much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2010


      I thought this was a great meal. My kids didn't like the kale, though. It might have been because i used lemon juice instead of lime (didn't have any). the tofu was great, i used deli style that has horseradish in it. i found i had to put the mustard on one side, cook it and then spread the mustard on the other side before i flipped it. definitely going to double it next time since there are 5 of us

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2009


      This is very good. I would like to use the Dijon mustard with the seeds, but I'd hurt my wrist and couldn't open the jar. I settled for another Dijon already open. For the same reason, THIS time the ginger was pre-ground. I also couldn't slice the yam that thin this time, so cooked it a little longer before adding the rest. I'm glad to see ideas for making flavorful tofu; thank you very much, and I'll be playing around with this general concept, plus going back to make this at least once without adaptations.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mustard-Crusted Tofu With Kale and Sweet Potato

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 272.2
    Calories from Fat 171
    Total Fat 19.1 g
    Saturated Fat 2.7 g
    Cholesterol 0.0 mg
    Sodium 402.1 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 4.1 g
    Sugars 3.5 g
    Protein 11.7 g

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