Mustard-Crusted Tofu With Kale and Sweet Potato

photo by kelly in TO

- Ready In:
- 30mins
- Ingredients:
- 8
- 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
- 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.
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Reviews
-
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
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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.
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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