Mustard-Crusted Tofu With Kale and Sweet Potato

Recipe by kelly in TO
READY IN: 30mins


  • Tofu
  • 1
    (14 ounce) package firm tofu
  • 12
    cup whole grain Dijon mustard
  • Kale and Potatoes
  • 4
    tablespoons vegetable oil, divided
  • 12
    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


  • 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.