Mustard-Crusted Tofu With Kale and Sweet Potato

Submitted by kelly in TO

"Bon Appétit | September 2007 Healthy healthy healthy."

 

• 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

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.

Reviews

[Peprich]

This recipe was a lot of work - took more than 10 min. prep. The tofu had to be dried so the mustard would stick. The flavors didn't blend, so it was unsatisfying to us.

 

[yogiclarebear]

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.

 

[MargoMart]

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

 

[Diann is Cooking]

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.