Name: Mustard-Crusted Tofu With Kale and Sweet Potato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (14 ounce) package firm tofu; 1/2 cup whole grain Dijon mustard; 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

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Recipe by kelly in TO

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

Bon Appétit | September 2007 Healthy healthy healthy.

Ready In:: 30mins
Serves:
Units:

5

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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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RECIPE MADE WITH LOVE BY

@kelly in TO

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@kelly in TO

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"Bon Appétit | September 2007 Healthy healthy healthy."

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review by Peprich

12/8/2015

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.

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review by yogiclarebear

5/21/2013

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.

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review by MargoMart

3/30/2010

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

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review by Diann is Cooking

4/19/2009

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.

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photo by kelly in TO

12/19/2007

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