Mustard-Crusted Tofu with Kale and Sweet PotatoTina Rupp
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
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 (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice
Preparation
Step 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.
Step 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.
Step 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).
Step 4
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
Nutrition Per Serving
Per serving: 418 calories
24 g fat (2 g saturated)
0 mg cholesterol
775 mg sodium
31 g carbohydrate
7 g fiber
21 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/764746/2?mbid=HDEPI) ›
