Mustard-Crusted Tofu With Kale and Sweet Potato

Bon Appétit | September 2007 Healthy healthy healthy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Tofu

• 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

Directions

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. 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. 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. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.