Mustard-Crusted Tofu With Kale and Sweet Potato
Bon Appétit | September 2007 Healthy healthy healthy.
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INGREDIENTS
NutritionTofu
- 1(14 ounce) package firm tofu
- 1⁄2cup whole grain Dijon mustard
Kale and Potatoes
- 4tablespoons vegetable oil, divided
- 1⁄2
- 1tablespoon minced peeled fresh ginger
- 1
- 1small red-skinned sweet potato, peeled, halved lengthwise, thinly sliced crosswise (yam, about 8 ounces)
- 2tablespoons fresh lime juice
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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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