Mustard-crusted Tofu With Kale And Sweet Potato

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.